by Chef Mireille 37 Comments
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Last Updated on August 24, 2021 by Chef Mireille
This Traditional Italian Frittata is made thin and light – just the way they do it in Italy! This Broccoli Frittata Breakfast is the best way to start your day.
You get the protein power punch in the morning, without weighing you down with a heavy breakfast.
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This week I am going to be presenting some Italian recipes. Italian food is one of America’s most popular cuisines, however, most of what we call Italian food bears little resemblance to the Italian food in Italy.
First of all, many of the Italian immigrants who came here to America were the poor working class people of southern Italy and the Italian isles. Like any country of the world, Italian food is very regional so here in America we only experience a small pocket of Italian cuisine.
Italian-German History
For example, what’s the first things that come to mind when you think of Italian food – probably pasta, cheese, hearty meat sauces and thick cream sauces right? Desserts like cannoli and tiramisu right? But much Italian food is actually Germanic.
Germany and Italy share a long history dating back to the 1800’s when the Triple Alliance between Germany, Italy and then Austria-Hungary was formed. Basically the Triple Alliance said that if France would attack any of them, the other countries would come to their aid against the powerful armies of France. They were also allies during World War II. With this alliance, many royal marriages and immigration occurred between the countries. Lots of Germanic foods crossed the border into Italy. In some parts of Italy, it may surprise you that Goulash and Apple Strudel are more popular than pasta and tiramisu.
This week I am going to present some traditional recipes from different regions of Italy. Not Italian American food…but 100% COCINA ITALIANO.
Today, I am starting with something that is eaten throughout Italy – the humble frittata.
The Italian Frittata
The frittata will be familiar to many of you –Italy’s version of an omelet. However, many things labeled a frittata here in America would cause an Italian to wonder in amazement what exactly it was and the Italian nonna would refuse to consume it!!!
First of all, the baked frittata which is very common here, is unheard of in Italy. Also, I am as guilty of calling these a frittata as any of you – especially considering I have not 1 but 3 different frittata muffin recipes published. Not to mention our habit of overstuffing omelets with many ingredients – Italians prefer just a few ingredients so that the fresh flavor of the individual ingredients can shine! We are a gluttonous society!
Here in America, the omelets are just overstuffed with way too many ingredients. As a freelance chef, I have often worked made to order omelet stations at private parties, hotels, etc. and OMG onions, peppers, tomatoes, jalapenos, cheese, broccoli, mushrooms, ham and I am somehow expected to make an omelet with all those ingredients and keep it together so it doesn’t fall apart right! Boy was that often an exercise in physics – especially when they wanted it done with just egg whites!
The other main difference between American/French style omelets and the frittata is that in our version, the vegetables are usually added after the eggs are placed in the pan and partially cooked – almost like an after thought.. In the frittata, the vegetables are cooked first and then the eggs added so that everything is slow cooked together for optimal flavor. In fact, often a little bit of veggies and/or meat is saved from the previous night’s dinner in Italy to make the frittata the next day for breakfast.
I cooked this frittata 100% stovetop but you can also cook it uncovered and then stick it under your broiler for a minute or two to cook the top.
Before we get to today’s recipe, let’s check out some other egg focused recipes so you have other options to start your day off with a protein punch!
Egg Recipes
- Chorizo Frittata Muffins
- Merguez Frittata Muffins
- Valentine’s Day Frittata Muffins
- Kuku – Parsi Vegetable Omelette
- Menemem – Turkish Tomato Egg Stew
- Shakshuka – Israeli Tomato Egg Stew
- Quiche Lorraine
- Yeasted Bell Pepper Quiche
HOW TO MAKE BROCCOLI & SALAMI FRITTATA
- Saute your broccoli and salami.
- Add eggs and cover the pan.
- Cook on low heat until the eggs are set.
This Broccoli Frittata with Salami is so light that it makes a great afternoon snack. It does not weigh you down like the heavy American style omelet’s can.
It can be enjoyed easily cold as warm. In fact, in Italy, often frittatas are made in the morning and left out all day for the family to snack on whenever the need arises between meals.
Broccoli & Salami Frittata
Traditional style Italian frittata with broccoli and salami.
Prep Time5 minutes mins
Cook Time15 minutes mins
Total Time20 minutes mins
Course: Breakfast
Cuisine: Italian
Servings: 2
Ingredients
- 5 eggs
- a pinch of salt and black pepper
- 1 teaspoon finely chopped fresh oregano
- 2 tablespoons olive oil
- 2 tablespoons finely chopped salami
- ½ cup finely chopped broccoli
- 2 tablespoon freshly grated Pecorino Romano cheese
- a pinch of crushed red pepper optional
Instructions
In a bowl, beat eggs well. Add a pinch of salt and pepper.
Add oregano and beat to combine.
In a large skillet, heat oil.
Add salami and fry for 1 minute.
Reduce heat to medium and add broccoli.
Cook for 5 minutes, stirring occasionally.
Spread ingredients so they are evenly distributed on the base of the pan.
Reduce heat to low.
Add eggs slowly so it evenly spreads around the pan.
Add cheese and crushed red pepper, if using, on top.
Cover pan and cook for 10 minutes until the top is set.
Slice and serve.
Did you try this recipe? Leave a comment below.Please follow me on Instagram @chefmireille or tag me #chefmireille with your pics! I’d love to share them!
Don’t forget to visit the RECIPE INDEX with over 1000 recipes from around the world including lots of Vegetarian Recipes and Gluten Free Recipes!
About Chef Mireille
CHEF MIREILLE - AUTHOR, RECIPE DEVELOPER AND PHOTOGRAPHER FOR Global Kitchen Travels
***
Chef Mireille is a NYC based freelance chef instructor and food photographer. Due to her very diverse family background, she was able to travel and learn about global cultures and flavors from a young age. Her passion for culture, cooking, history and education had made her an expert on developing traditional globally inspired recipes & delicious fusion cuisine.
Her extensive travel history provides a plethora of background information and Travel Tips!
Next Post: How to Make Traditional Genoa Style Italian Pasta Salad Recipe »
Reader Interactions
Comments
I do agree we overstuff a dish with so many things and the originality is completely lost. Love this stop-top frittata with minimal ingredients.
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Chef Mireille thank you – yes with just a few ingredients they are allowed to shine!
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Am sure with some salad, this frittata will definitely makes a complete dinner for us. Love the addition of broccolis here, one of the best way to sneak this veggie.
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- Chef Mireille
yes you can customize it with any vegetable just keep the quantity low so that you can achieve this thin style frittata
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This looks like a great recipe for breakfast and brunch. Also, we love having “breakfast for dinner” once a week. This recipe would be a welcome addition there as well.
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- Chef Mireille
breakfast for dinner sounds fantastic – with a green salad, it would make a delicious meal
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- Karyl Henry
I love fritattas, but have never tried to make one at home. I’m definitely following your instructions, for an authentic dish!
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- Chef Mireille
try it and I am sure you will prefer it to the American omelet like I do!
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At our house we love to make a frittata for dinner. This broccoli and salami frittata will be a great addition to our breakfast for dinner night.
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- Chef Mireille
absolutely – pair it with a green salad for dinner!
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Your frittata looks lovely and very Italian! You are right when you say that Italians use only a few ingredients in a frittata. The same often goes for pasta and even if the pasta sauce is quite rich they don’t smother the pasta in it. Less is more in the Italian kitchen! Looking forward to seeing your other Italian recipes!
- Chef Mireille
actually one of the other recipes I did this week was inspired by your and I provided a link back to your site – https://globalkitchentravels.com/2018/11/pesto-corzetti-alla-genovese-traditional-pasta-recipes/
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I am guilty of adding too many stuff in my soups and it is something I am working on right now. This Frittata is perfect to start the day and in this case I am totally with you on less is more!!
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Wow! So much history on Italian food. Very enlightening, Mir as usual. Each of us is guilty of adding too many ingredients thinking those additional ingredients will ‘up’ the flavor not allowing the the basic ingredient to shine through.
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- Chef Mireille
YES sometimes hard to control my history buff leanings 🙂
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What an interesting read on cuisines! I thoroughly enjoyed the post Mir. We usually make simple omelette but this version looks so yum.
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- Chef Mireille
and this one is considered simple by American standards 🙂
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Frittatas are a lifesaver and so good so many combinations can be made and just pair with a salad and dinner is served, lovely idea indeed!
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- Chef Mireille
yes frittatas are wonderful as they are so customizable
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- Stine Mari
This is my kind of frittata! Light on the ingredients and light in texture. It sounds divine, I have a broccoli in my fridge, so this is perfect. Going to find some salami too, and then I’ll try it!
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- Chef Mireille
yes I am sure you will enjoy it
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Frittatas are one of my favorite things to order at brunch, and this looks delicious. I love the salami addition. Can’t wait to try it!
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- Chef Mireille
any kind of cured meat will work – it provides a nice smoky salty taste – You can use sopressata or pancetta also
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You are right, I wouldn’t think of that if asked about Italian. Certainly, pasta, cheese, tiramisu… Great recipe and I look forward to more Italian recipes from you!
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- Chef Mireille
thanks I always find it so interesting to discover the unique regional recipes of different countries
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Oooh frittata! This one has some of my favorite ingredients too. I love broccoli and salami. Yum!. I cannot wait to try this recipe, pinning for later. Thank you for sharing!
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- Chef Mireille
thanks for sharing – I am sure you will love it!
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Oh my goodness this looks so good! I love making dishes like this that I can reheat during the week! Love the pairing of broccoli and salami!
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- Chef Mireille
thank you – it’s a great combo with the salty salami
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As usual, love reading your intro and the history. Frittata looks awesome and like the addition of broccoli. Though we don’t eat salami, would love to give it a try without them.
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- Chef Mireille
I am sure you will enjoy it just as much without the salami
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- stephanie
I have been obsessed with broccoli lately – this sounds perfect! I love frittatas for an easy dinner!
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- Chef Mireille
yes – perfect for a quick and easy dinner!
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- code2cook
such a protein-packed breakfast to die for. looks so tempting, surely a winning combination with healthy ingredients.
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- Chef Mireille
that is what is great about the frittata – you can customize it with any variety of ingredients
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Ha, ha loved reading your experience at ‘made to order’ omelet stations!!! Yes, i too agree on adding to many things to simple recipes!!!
This broccoli and salami fritata looks very inviting mir, i bet it would be delight for the egg-lovers to enjoy simple no fuss egg recipe!!!Reply
- Chef Mireille
yes – people can go way overboard at those omelet stations 🙂
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