There are two things you should know about me:
1. I cook too much food.
2. I hate to throw food away.
Hence the name “Frittata Cuffone”. A frittata is an omelette made with leftover food. And a “cuffone” is somebody that is not very special. Once a week I will go to the fridge and take out every leftover that I planned to eat later but never did. Veggies, cheese, ham or fish, potatoes, whatever. You can even throw in the frozen veggies you kept on hand in case a snow storm hits (not applicable to those of you reading in LA).
Here’s how to make a Frittata Cuffone:
Sauté garlic and onions in oil.
Add a 16 ounce carton of Egg Beaters*, 3-4 fresh eggs and beat together with a little milk.
*I use Egg Beaters in an effort to watch cholesterol—something my ancestors never did and most lived into their 90′s, go figure!
Add your favorite seasonings fresh or dry then cook until liquid sets.
My Zia Antonietta (Lupa) made a perfect frittata pie every time. It was cut & served in wedges. She used an iron skillet that was so heavy she could hardly pick it up. It was seasoned from so much use that the frittata “came good” every time. I always start out with her in mind but rarely is my frittata perfect. It usually breaks up & becomes a mere omelette. So what, it still tastes good!
Always remember that presentation is important. Transfer the frittata into your serving dish then shake on paprika, chili powder, parsley, etc. Make a point to decorate the plate, this touch makes it look very professional.
Last but not least, add fresh cracked pepper over it all.