Froscia, Sicilian for Frittata
Growing up, my mom would often make a frittata with leftover asparagus. Always leftover asparagus and never other vegetables, but I don't know why. It turns out, this is a common dish in Sicily, as explained to me by cookbook author and TV personality, Nick Stellino.
From Nick: " Frocia" is a word from the Sicilian dialect which means frittata, more often referred to omelette with " Sparaceddi" a kind of baby asparagus I only saw in Sicily .
I now find myself making this dish with any leftover vegetables and find in addition to asparagus, broccoli, red peppers, zucchini all work well. I always add a bit of pecorino cheese too. Here's how I make it:
Ingredients
- 4 eggs
- Splash of milk
- Salt and Pepper
- 1 tablespoon butter or olive oil
- Leftover cooked asparagus spears, broccoli, roasted red peppers, thinly sliced zucchini or other vegetables you like
- Shaved or grated Pecorino Romano cheese
- Fresh basil, torn
Directions
Whisk the eggs, milk and salt and pepper in a large bowl. Heat a large non stick saute pan over medium heat and add butter or oil. Add egg mixture. In a single layer, place the vegetables into the pan over the eggs. Add the cheese. Lift the sides of the eggs gently with a spatula and tilt the pan so the raw eggs pool until the crust that is forming and cook. As a final step, you can stick the pan under the broiler to finish cooking the top if you don't want your eggs to be at all runny. This is a personal preference.
Turn out froscia onto a large platter and sprinkle with the fresh basil. Serve with a salad or your favorite toast.
