Flavours, textures and passion unite to
create an oven-baked Tri-Colored Frittata.
Una Facia...Una Razza
For those who have never heard this expression before, it loosely translates to:
One Face...One Race.
The first time I had ever heard such an expression was because of a situation with my elementary school arch rival. Yes, you read right.
She used to pick on my short little self and bullied me any chance she got.
illustration credit: reisen-hinter-den-kulissen.de
One day, I did however manage to outsmart this little giant...all the while having lost a tooth in the process...no kidding.
That moment has remained very vivid and became a pivotal point in my life.
clip art credit: disney-clipart.com
To my disbelief, I was to encounter my adversary many years later in college.
It happened during a potluck brunch between the Irish and Italians.
We had recognized each other immediately.
We exchanged polite words and expressed our surprise to not having known about our nationalities.
A senior passed by overhearing our conversation and expressed "Una Facia, Una Razza".
He butted into our uncomfortable conversation and explained how so incredibly similar our cultures were, hence, there's really no reason not to get along.
He butted into our uncomfortable conversation and explained how so incredibly similar our cultures were, hence, there's really no reason not to get along.
Oil painting credit: preciouspetpaintings.com
That day, she had somewhat realized her past unnecessary behaviour and actually started showing remorse for her actions.
As time passed, she became sort of my college protector from that moment on ;o)...and even assisted with boyfriend troubles.
As the saying goes:
It's not what you know...it's who you know.
As the saying goes:
It's not what you know...it's who you know.
At that same school brunch...
I helped put together an Italian broccoli frittata...
and we connected through food.
It was to honour my Italianism as well as the symbolism behind the color green for her Irish origins.
Although, most 'Frittatas' are made on the stovetop...
I'll share my oven-baked version instead.
I do, after all, enjoy making this Italian classic in a cake pan ;o)
I'll share my oven-baked version instead.
I do, after all, enjoy making this Italian classic in a cake pan ;o)
INGREDIENTS:
(American / Metric measures)
. 1/2 cup (125ml) 'Pindjur' * (or roasted red peppers and eggplant)
. 1 tsp. (5ml) roasted garlic (or minced garlic)
. 1 tsp. (5ml) olive oil
. 2 cups (300gr) steamed Broccoli stemmed-florets
. 4 oz. (100 gr) semi-soft table cheese ** (cubed)
. 1/8 cup (15gr) roasted almonds (crushed)
. handful of Italian flat parsley
. Seasoning: 1/4 tsp. (1ml) each of sea salt, basil, oregano, rosemary
. 5 large eggs
. 1/4 cup (60ml) milk
* 'Pindjur' : is a condiment found in Middle Eastern Food stores. It consists of a few simple ingredients: roasted peppers, eggplant, onions, tomato paste, sunflower oil, vinegar, garlic, spices and a touch of sugar. This could easily be substituted with your own blend of roasted vegetables...with red bell pepper of course.
** Two selected Table Cheeses that can be used in this recipe:
. CROGHAN semi-soft IRISH goat's milk cheese...similar qualities to Gouda
. TALEGGIO or ROBIOLA semi-soft Italian 'Stracchino-style cheese' derived from cow's milk
Note: Use any table cheese that you enjoy most or maybe take this opportunity to acquaint yourself with the two above mentioned cheeses.
PREPARATION:
9 inch (23 cm) non-stick shallow cake pan
Pre-heat oven to 350F/180C/Gas4
Position oven rack on 2nd shelf from the bottom
. In a medium bowl, mix the first three ingredients. Pour it and spread across the bottom of the cake pan.
. DECORATE the bottom of pan with the broccoli. Sprinkle the seasonings. Spread the cubed pieces of cheese and parsley throughout. Finish with the spreading of crushed almonds.
. In the same medium bowl used beforehand...whip both the eggs and the milk until very frothy. Pour over the whole vegetable preparation.
. BAKE for 45 minutes. Take out and let it rest for 10 minutes. Slide a spatula around the perimeter. Place a big plate over the cake pan and flip over. Now slide the frittata on a decorative dish.
. SERVE warm or cold along with fresh bread, salads etc. Enjoy...and buon appetito.
Despite my slight unrest during younger years...the ‘bully’ and I certainly ended up connecting on unexpected levels.
Through our feisty spirits, artistic endeavours and general deep love of our families we were not that different after all.
Alas, the Italian-Irish connection.
Flavourful wishes,
Foodessa
Related posts that may be of interest:
. GREEN table for ST PATRICK's DAY and a PARADE on the side
. TOP 10_homemade Irish ST PATRICK's DAY food gifts
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50 comments:
This look absolutely yummy, you dont believe this maybe but a lot of time I bookmarked frittata to make and now I see yours and I have to do. Huggs
Nice pictures dear Claudia! gloria
I'm happy you didn't lost a tooth in the college reconnection with that girl!! Would you believe that I have steamed broccoli waiting in the refrigerator to do a frittata this week? After reading over your recipe, I might just change it up a bit. When I post, would you mind if I linked back to you?
Best,
Bonnie
Hey Claudia, this is not fair :) We say una facia una razza in Greece speaking about Italians. I think that we have more in common than Italians with the Irish:)
Your frittata looks delish but how can I convince my children to eat broccoli?
Such vivid green colours can not be ignored.This collaboration looks amazing. Food really does break down barriers.
Who would have thought! Befriending your previous tormentor! I love what you did here, as I have always disliked eggs but will gladly eat a frittata! That first item sounds very interesting too (the red pepper eggplant). Great flavors here.
Hello everyone...thanks for stopping by.
Here's some quick responses:
@ Bonnie...thanks for making me laugh. About linking back to me...absolutely! Can't wait to see what you do with your broccoli.
@ Ivy...it's so true...when I've travelled to Greece, Hubby and I were told that all the time. What an inviting feeling.
. About the kids and broccoli...nothing new there. What I do to coax my nieces and nephews to eat their greens is:
take the 2 of the 5 eggs along with broccoli florets and blitz them both in a blender. Proceed with the rest of the recipe. The other flavours will help mask what's naturally good for them. Let me know if that works for your kids too ;o)
Flavourful wishes,
Claudia
A beautiful fritatta! I love the addition of broccoli.
Food unites people, indeed.
Cheers,
Rosa
I come over for lunch! I love love love broccoli! Actually just got one head and I am going to make some stir-fry for the dinner.
Your frittata looks fantastic!
Love the saying and the tale - you just never know about connections and how they change over time. The frittata will get made. No ifs ands or buts. One of these days I'm going to have a surprised, happy family in the morning.
What a lovely dish, so beautifully put together! Now that spring is just around the corner, its going to be frittata weather again :D. Fritattas are also a great way of getting rid of some of the odds and ends in the fridge.
*kisses* HH
Hi Claudia, I'm making this for dinner, thanks for sharing such a great recipe using ingredients I have on hand;-)
Have a nice week;-)
What a gorgeous frittata! It's interesting how people can sometimes change the role they play in our lives. How cool that the two of you ran into each other again under very different circumstances.
I just love this, I am eating it with my eyes currently.
This frittata sounds wonderful! Love the three colors!
I love your childhood story, food does untie people..a perfect frittata for st paddy's day, thank you for sharing..have a great week!
sweetlife
What a grea story, glad you didnt lose a tooth... this has to be the prettiest Fritta I have ever laid eyes on!
Absolutely fabulous frittata for St. Paddy's Day, Claudia! And a even more interesting story behind it.
The eggplant is a surprise ingredient...I love it. Just had it for dinner. :)
Your photos are making me hungry again.
Yummie, your frittata looks delicious, love the greens in it...so healthy and tasty. Love the picture in your post, always so much fun! Hope you have a wonderful week ahead Claudia :-)
I have always loved frittata and this one looks particularly inviting with all those healthy greens popping out. How interesting about that history of your "college protector"! Isn't it funny how 2 people can be brought together?
Hope your well dear Claudia,
Happy baking!
Brittany.
This would be a perfect friatta for St. Patty's day!
Claudia, I love this recipe! I've never tried baking frittata, but it seems less work than cooking it on the stove. Love the addition of almonds. Yum. Great story as well! :-)
Hi Claudia: You and your frittata are scheduled to be my "guests" on Wandering Wednesday tomorrow.
I'm a little slow on the uptake and have found you answered my question in your comments. I also found the answer re my B&B question. Most certainly I will let you know if we head to Montreal.
I'm never quite sure where to answer questions but think doing so in one's own comments section is a good idea.
Best,
Bonnie
What a great and healthy frittata.
And what a story from a past bully turning protector! How amazing to meet again and work out the issues. Wish I had that with my childhood bully. Of course the day I decided to stand up to him it was over...took years but I did it and he lost his power.
Good for us for moving on!
This sounds wonderful. I love oven frittatas because they are practically foolproof. I have mixed results with those I do on the burner. I hope ypou have a great day. Blessings...Mary
Love the story, love the recipe. Can't wait to try this.
your story brought some memory about one of my teachers in middle school. she have me a hard time throughout middle and high school.
your frittata looks so beautiful. love Gouda cheese.
thanks for sharing Claudia.
That is a sweet story...I'm glad you guys set aside differences...and well, found something similar in each other.
Guess what? I just finished eating a 6-egg frittata. :D
My favorite meal. Lots of veggies! Wonderful.
I love how a good meal can bring people together. :) Enjoyed your story about your "nemesis turned protector." I also love this frittata! It's a great way to add more green to hubby's (and my) diet. :)
Claudia, I am sooo in love with this frittata. I eat a few bunches of broccoli a week and many, many eggs. This is such a pretty egg casserole & so healthy too! xo
What a fun idea for a St. Patrick's Day breakfast. The green makes the frittata look so fresh and delicious.
Love that Frittata with Broccoli in it. And my kids won't mind their Broccli served in this scrumptious way :)
Great post! Nothing beats a good frittata and yours is perfect. I love all the vibrant colors and know it is delicious also!
When I saw the broccoli in your first picture, I knew I would be happy. I love fritattas, and I can't wait to try this baked variety. Thank you for sharing this loveliness tonight. I hope that tomorrow is full of happy moments, joyful conversation and plates of satisfying food, dear friend!
What a wonderful story, except the bullying part. But how great you became friends later...I am sure this frittata was of some assistance...I am almost willing to pretend to be an adversary if I would be assured of a slice :) Just a splendid creation, and looks so very inviting.
I love frittata, this one dish that we can add in all our favorites. The brocolli in your frittata makes it very attractive.
Great story! We all have more in common than we think and food has a wonderful way of uniting us :) Love broccoli and it certainly is the star of your beautiful frittata!
Wow, a loss of a tooth? You poor girl, that makes me sad just thinking about it. It is funny how food and culture can connect even the most feared or disliked enemy. Due to the fact that I am half Irish and half Italian, this frittata would go well in my home. I will be trying your delicious recipe.
Oh how lovely! As a Italian-Irish I love the medley of cultures idea ;)
So, she still bully you or not? haha.... It's a good memory though. When you look back to it, wonder why didn't you do something about it! ha.... Oh well, I think that fritata just might contained all the stories behind you ladies. It looks truly mouthwatering.
Hope you'll have a great weekend.
Blessings, Kristy
Hi Claudia!
Aww, I'm glad you and your former bully were able to connect later on! It's amazing how differences from when we are little just don't mean much any more when we are all grown up. That's so nice of you to recognize both of your heritages with this delicious frittata! Just goes to show you that food crosses all boundaries :)
Take care Claudia, and have a WONDERFUL day!!
La mia amica Italiana, we are so simpatico at times! I bake my frittas too, seems too tricky to try to flip into another pan, doesn't it? (and another pan to wash!) And I just love your bully story with a great ending. All's well that ends well, as they say!
My personal fave combo is zucchini, rosemary and potatoes. It's so popular I even make it in a lasagna pan and cut into bite size pieces and serve at my catered parties. Stands up well hours after made and flavorful and not mushy at room temp. A perfect food! Thanks, Claudia, you are a funny story teller too! Have a great weekend! xo
Hey daaahling, just wanted to let you know I'm doing a give away on my blog for $80 Amazon gift card :), do stop over and enter!
*kisses* HH
Look at that!! And how clever you are to not do a dessert like EVERYONE else. You are a woman after my own heart - so nice with the broccoli and cheese and oh so healthy - this would rock for dinner tonight :)
chow! Devaki @ weavethousandflavors
OMG, that's all I can say :)
Your frittata looks amazing & I love those green & white bright spring colours in your frittata too!
MMMMMMM,..;I love all of the veggies you have used in here! Spring is nearly there but it will be on our plate, thanks to you!
Bullies drive me nuts as a teacher. YOur frittata, the pics and the collage look divine. I cannot make one YET. They turn out odd. I will try again, though!!
I haven't posted for 3 weeks - deep in the throws of planning a local slow food event. Great work. Time well spent, but missing my hobby site, my kitchen, cooking and reading your wonderful posts!
I hope to catch up soon!
:)
Valerie
Claudia, you'll be thrilled to know that I made your Fritta this morning for my whole family. They were so impressed. Actually I made two with lots of cheese and added bacon. This method is fantastic. Our home smelled amazing and I didn't worry about it over-cooking. Will be making this again for sure.
Thanks my friend :D
Frank
I have never put almonds into frittata--wonderful addition. Yes, you never know, sometimes these encounters with adversaries will take a turn for the positive.
Love the story Claudia. Funny how we jump into things as kids and then we grow up (well most of us do). I have had a few friends now that we stared off on the wrong foot as kids.
Your fritatta looks amazing, nice vivid colors. I like the baked frittata.
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