FRITTATA, unscrambling the mojo

Even if you enjoy cooking like myself, at the end of a hard working day the last thing you want is finding the energy for it. Although calling in for delivered pizza seems like the easiest option, I remind myself how a few minutes of stoveside multitasking can help me unwind. Whisking eggs and whatever’s left over in the fridge into an omelet was my Nonna Titta’s lazy supper solution. Paired with a crisp salad, warm bread and a glass of robust red wine, simple frittata turns a modest dinner into a feast.


Frittata di Porri
Denser than the whisked, French omelette; Italian frittata is always cooked whole, served sliced like a pizza, and not folded over. Leek frittata is my favorite quick fix oner. Delicate yet assertive, it can be great as a stand-alone TV dinner or sandwich filler for picnics and kids’ lunchbox. I make one mean frittata, here’s how:

4 eggs, beaten
2 large leeks
1 tbsp milk
1/2 bouillon cube
Extra virgin olive oil
Salt to taste

Soak the leeks in plenty cold water and baking soda to remove any traces of pesticides, chemicals and dirt. Rinse well and towel dry. Thinly slice (a mandoline helps) and toss into a skillet with the oil and 1/2 stock cube over low heat. Cover and simmer, adding a shotglass of water should they dry too much during cooking. Leeks should maintain a handsome blonde hue, browning causes horrid bitter taste.


In a large mixing bowl, combine beaten eggs, milk and a dash of salt. Pour mixture in leek skillet and reduce heat. Frittata needs to cook covered and over very low heat. Check doneness by lifting the edge with a fork. If this phase is accomplished well, there will be no need to perform any stunt flipping acts. Otherwise carefully use a lid and firm hand to tip over and slide uncooked side back into the skillet.

This dish begs to be consumed steaming hot, preferably in religious solitude during an important soccer event, accompanied by a tall frozen cold beer and the freedom to belch aloud.