Irish Italian FRITTATA connection

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.

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.

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)

Tri-Colored baked Frittata
serves 4 pieces

Click HERE for a PRINT version of this recipe.

(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 (300g) steamed Broccoli stemmed-florets
. 4 oz. (100g) semi-soft table cheese ** (cubed)

. 1/8 cup (15g) 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.

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

1. In a medium bowl, mix the first three ingredients.  Pour it and spread across the bottom of the cake pan.
2. 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.
3. 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,

Comments or suggestions ... write me :o)
Claudia at: foodessa [at] gmail [dot] com

Go HERE for more SAVOURY creations.

Please take note on how I bake and cook...
Here’s a 101 of sorts to make sure that there are no disappointments when trying my creations.  
Also...just so you know...feel free to increase the salt and sweet factor since I'm not high on either of them ;o)

. Use DRY cup measurements for...you guessed it...all DRY ingredients.
Anything DRY gets measured by spooning the overfilled ingredient (never shake the cup) and then level off with a flat edged tool.  Exception...Brown sugar should be packed in and leveled.
. Use LIQUID cup measurements for...all LIQUIDS that cannot be leveled like for example butter, yogurt...etc.  Measure the liquids at eye level to avoid overdoing what the recipe truly needs.
OVENS are unfortunately not created equal.  Mine is so old that it has reached many degrees off it's norm.  It's really worth investing a few dollars to test yours with an appropriate oven thermometer.  You'd be surprised how many ovens I've heard about not being where they should have been.  Before you lose any more ingredients and much time preparing a new recipe...run to the store...you'll thank me later. 

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