Gennaro's Pasta Frittata | Pasta Recipe | Jamie Oliver (2024)

FAQs

How to make frittata Jamie Oliver? ›

Summer pisto frittata

Preheat the oven to 220°C/425°F/gas 7. Crack the eggs into a mixing bowl and add a pinch of sea salt and black pepper. Whisk together and put to one side. Add the peas, broad beans and a good pinch of salt to a pestle and mortar, then pick in the mint leaves and bash to a rough paste.

ORIGINS. This ingenious idea of using cooked pasta with simple ingredients of eggs, cheese and pepper was born in Naples. It is thought to date back to the post-war era when food was limited in Southern Italy and people looked for ways to eat simple fare without the need for cutlery.

This also holds true for aromatics, like onions, and sturdy veggies, like raw potatoes. "They won't get much more tender once you add the beaten eggs," says Perry, "So cook them fully before combining everything." Don't be afraid of getting a little color on the vegetables: That's what makes them so delicious!

Make sure to put the right quantity of water in the pan, so that pasta can move about. For every 100g of pasta there should one liter of water. Always bring water to the boil before adding pasta. Otherwise the exterior will start to turn mushy before the center softens.

The Italian word frittata derives from friggere and roughly means 'fried'. This was originally a general term for cooking eggs in a frying pan (or skillet in the US), anywhere on the spectrum from fried egg, through conventional omelette, to an Italian version of the Spanish omelette, made with fried potato.

The word omelet is basic French while the Italians call their version a frittata.

A frittata is partially cooked in a skillet on the cooktop then finished in the oven. It also has a lower egg to dairy ratio making it closer to an open faced omelet than a pie. Quiche has a creamier, custard-like texture due to more dairy and is cooked entirely in the oven.

ENJOY! From Frozen: Remove frittata(s) from wrapper and place on a baking pan. Bake at 350°F for 20-25 minutes or until hot.

What makes a frittata so different from an omelet? ›

A frittata is often called an Italian open-faced omelet. Frittatas are cooked on the stovetop with vegetables on the bottom and finished in the broiler. An omelet is a French dish cooked on the stovetop with vegetables added on top.

Adding a bit of dairy, whether it's cream or thick yogurt, is essential for getting the moisture and creaminess of the frittata just right. For every dozen eggs, use a half cup of dairy.

A frittata is partially cooked in a skillet on the cooktop then finished in the oven. It also has a lower egg to dairy ratio making it closer to an open faced omelet than a pie. Quiche has a creamier, custard-like texture due to more dairy and is cooked entirely in the oven.