Omelette with Goby

Frittata con il Ghiozzo

A traditional, tall and tasty omelette made with fried gobies, eggs, and parsley.

4 servings

Easy

The frittata with goby is a rustic and hearty dish, perfect for lunch or dinner, where the fish is enhanced with just a few essential ingredients. The tall, soft structure of the eggs accommodates the goby, first floured and fried, creating a contrast between the drier surface of the fish and its tender texture. of the mixtureParsley adds a herbaceous note, while salt rounds out the flavor profile without overpowering the main flavor. Cooking requires attention: a moderate temperature allows the eggs to set gradually and keeps the frittata compact, preventing the outside from browning too much before the center is cooked. This recipe is recommended as a traditional preparation.

Instructions

Voice reading

5 steps · natural Italian voice

Prepare the gobies

Clean the gobies and dry them thoroughly, removing any surface moisture before flouring them. Coat them evenly in the flour, then shake them lightly to remove any excess: the coating should be thin and adherent, with no visible lumps.

Fry the fish

Pour the oil into a skillet and heat it; add the floured gobies when hot. Fry them until golden brown and dry, turning them gently to cook them evenly. Drain the excess oil and set aside.

Beat the eggs

Break the eggs into a bowl, add the salt and beat until frothy. a mixture homogeneous and slightly fluid. Work the mixture enough to mix the egg yolks and egg whites, without making it excessively frothy.

Combine fish and parsley

Add the fried gobies and parsley to the egg mixture, gently distributing them. Stir until the fish is evenly coated with the egg; the filling should be evenly distributed, without squashing the gobies.

Cook the omelette

Heat one skillet with a little oil and pour the mixture of eggs and fish. Cook over medium heat, allowing the base to set without burning; when the edges are firm and the center is still soft, finish cooking gently. The omelette should be quite high and evenly set.

Chef's Tips

Cook the omelette over medium heat, so the eggs harden without darkening and the preparation remains tall, soft and well-bound.