Welcome to a taste of Italy with a wonderfully simple and satisfying dish: the Frittata! Think of it as the Italian cousin to the omelette or quiche, but easier to make. A frittata is a rustic, versatile egg-based dish that’s perfect for any meal of the day—be it a hearty breakfast, a quick brunch, or a light supper. This particular recipe adds a delightful twist by incorporating vermicelli, turning it into a complete and filling meal. It’s a brilliant way to use up leftover pasta and transform simple ingredients into something truly special. Let's get cooking!
Frittata, or Italian-style omelette with vermicelli.
Ingredients for Frittata with Vermicelli
- 120 g vermicelli
- 2 large chicken eggs
- 50 g cheese
- 50 ml milk
- 1 onion
- a bunch of parsley
- 20 g butter
- a pinch of ground turmeric
- olive oil
- fresh vegetables and smetana (a type of sour cream) for serving
How to Make an Italian-Style Omelette with Vermicelli
Add the onion and parsley to the melted butter.
Crack two large chicken eggs into a bowl.
Whisk the eggs until smooth.
Chop the onion. Finely chop a small bunch of parsley. In a skillet (20-22 cm or 8-9 inches in diameter), melt the butter. Add the onion and parsley to the melted butter and sauté for a few minutes until the onion becomes soft. To prevent the butter from burning, you can lightly grease the skillet with refined vegetable oil before heating.
Crack two large chicken eggs into a bowl and add a pinch of turmeric. I add turmeric for color; if your egg yolks are bright yellow, you can skip it.
Add salt to taste. Whisk the eggs until smooth.
Pour in the cold milk.
Grate the hard cheese on a fine grater.
Add the cooked vermicelli to the skillet with the vegetables.
Pour in the cold milk and mix everything well again.
Grate the hard cheese on a fine grater and add it to the egg mixture. Reserve about a quarter of the grated cheese for sprinkling on top. Italians often use two types of cheese, one of which is always Parmesan or Pecorino. These are very salty cheeses with a strong flavor, so you might not need to add extra salt if you use them.
Cook the vermicelli in boiling salted water according to package directions. Drain in a colander. Once the water has drained, add the cooked vermicelli to the skillet with the vegetables, pour in a tablespoon of olive oil, and mix. I usually calculate about 60g of dry vermicelli (or spaghetti, pasta, noodles) per adult with a normal appetite.
Sprinkle with the remaining grated cheese.
Spread the vermicelli and vegetables evenly in the skillet and sprinkle with the remaining grated cheese.
Pour in the omelette mixture.
Gently shake the skillet to distribute all ingredients in an even layer.
Cover the frittata with a lid and cook over low heat until the eggs are set.
Pour the egg mixture over the top.
Gently shake the skillet to ensure all ingredients are distributed in an even layer. The turmeric gives the frittata a vibrant, appetizing yellow color. This spice is often used in industrial food production to color cheese and bouillon cubes.
Cover the frittata with a lid and cook over low heat until the eggs are set. If you like, you can place the skillet in the oven to melt and brown the cheese on top.
Garnish with dill, sprinkle with ground black pepper, and serve immediately.
Place a serving of the frittata on a plate. Add a dollop of thick smetana (a type of sour cream) and slices of fresh tomatoes. Garnish with dill, sprinkle with ground black pepper, and serve immediately.
And there you have it—a beautiful, golden frittata ready to be enjoyed! This dish is all about comfort and simplicity. Serve it warm, straight from the pan, perhaps with a fresh green salad on the side to complete the meal. Don't be afraid to experiment with other ingredients you have on hand; leftover roasted vegetables, different cheeses, or fresh herbs would all be delicious additions. We hope this recipe brings a touch of Italian sunshine to your kitchen. Buon appetito!
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