How to Make Classic Italian Frittata with a Twist of Mamma's Love.

Updated: Jul 23

"Which came first, the chicken or the egg?" I say frittata! Today I will teach you how to make a classic egg frittata with a twist of pure mamma's love.

Sometimes moms can get busy; if you were born and raised in the southern part of Italy, like me, you know better that moms are bosses; I mean, they are powerful ladies in charge of their homes, their children, their husbands, they manage it all. So yes, they can get a little hectic and must simultaneously come up with something quick and delicious.

Take my mom, Anita; she is unique; she can turn the simplest of recipes into a caress straight to your heart, and the frittata is no exception. Each mom in Italy has their version of a soft, fluffy, round frittata, but I guarantee you my mamma's frittata is something else, pure magic to your palate and your heart. So if you were born in Italy, you have a memory connected to such a simple and delicate recipe that will melt your heart. The feeling of having a slice of hot frittata between two slices of bread for lunch may correspond to a day in a SPA or an hour of meditation on a sunset over the shore on an exotic island, no kidding! You will leave it all behind no matter what you're going through that day.

My best memory of having frittata between two slices of bread brings me back to my happy childhood. In Summertime, we would end school at the beginning of June to return at the beginning of September. Yes, over three months of vacation, our family would move to the beach house on Ischia Island in the Bay of Naples. During that time, we would spend our days on the beach. Mom would cook every day, but sometimes, she would make something quick on demand. I loved frittata, so she would make my favorite Summer Lunch and put it between two slices of sourdough bread, wrap it first into a napkin and then into aluminum foil. After swimming in the crystal clear sea of Ischia, I would grab my beloved panino with frittata and gently and respectfully unwrap it like a ritual the first layer of aluminum foil is off. You start smelling that unmistakable scent from the fusion of the wraps with the bread and eggs. Suddenly, that is your favorite summer scent of the basil fused with eggs, Parmigiano Reggiano, extra virgin olive oil combined with the sea breeze, the kissing my face, the food filling my hunger, and the taste of my heart.

Between two slices of sourdough bread or a soft bread roll, frittata will make your eyes close and say: thank you, mamma!

Before then, please let me tell you about the story and history of such a delicious recipe.

  • Did you know? Frittata is probably one of the eldest and most widespread cooking preparations.

  • In the text "De Re Coquinaria" by Apicius, dating back to the I century, the author describes how the Romans prepared their frittata and how their kings would eat them. Fritatta was sometimes prepared with lettuce, rose petals, elderflowers, asparagus, or milk. How fancy!

Frittata also appears in a book written in the XV century, de Arte Coquinaria, by Master Chef Martino de' Rossi. In a chapter entitled of his book "Per Cocer Ova in Ogni Modo" (All the ways to cook eggs), there's a recipe dedicated to "frictata." The recipe suggests using butter, a little milk, and water to whisk with the eggs to make the frittata softer and use herbs like parsley, peppermint, and marjoram, and fry it in olive oil and garlic to to give it more flavor.

  • On 10 August of each year, at the External Court of the Certosa di San Lorenzo in Padula (SA), Italy, the Pro Loco di Padula presents the "Frittata of a Thousand Eggs." It is an event inspired by an episode in 1535 after Charles V of Spain returned from the victorious battle of Tunis against the Barbareschi. At that time, he stopped with his army at the Carthusian monastery. The cenobites prepared a giant frittata of 1000 eggs to honor King and feed his army.

  • In 1891 Pellegrino Artusi wrote a book entitled "La Scienza in Cucina e l'Arte di Mangiar bene." (Science in the kitchen and the Art of Eating well) His book describes the back of time cuisine. Indeed he dedicated an entire section to the frittata. He suggested not to mix the yolks with the whites thoroughly. Rather gently beat the eggs using a fork till the whites loosen up, fry with butter, proposing various alternatives like a frittata with onions, asparagus, spinach, green beans, cauliflower, or ham.


Servings 4 Prep Time 5 min Cooking Time 5 min

Your List of Ingredients

  • 8 Large Eggs

  • Sea Salt to Taste

  • 12 Curly Basil Leaves

  • 1/2 Cup Parmigiano Reggiano

  • 1 Tbsp Extra Virgin Olive Oil


Step 1 Crack the eggs in a large-medium bowl.

Step 2 Add the sea salt and the basil.

Step 3 Add the previously grated Parmigiano Reggiano.

Step 4 Whisk till combined

Step 5 Prep your pan with the extra virgin olive oil.

Step 6 Turn on the burner on medium-high heat.

Step 7 Pour the beaten eggs into the pan.

Step 8 Bring the heat down the temperature to medium heat.

Step 9 Cover with a lid and cook for four minutes.

Step 10 After four minutes, remove the lid and flip it.

Step 11 Cook for another two minutes on low heat.


Two slices of bread and a slice of the frittata will do the magic.


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Cooking with love, out of love, for love.