Frittatas with Sauce
Frittatine al Sugo
Egg omelettes, breadcrumbs and caciocavallo slowly cooked in a fragrant tomato and onion sauce.
Frittatine al sugo are a Sicilian home-made dish, suitable for a lunch or dinner where you want to bring to the table a simple but tasty dish. The consistency comes from the combination of eggs, breadcrumbs and caciocavallo: the mixture It's transformed into small golden portions, then softened by slow cooking in the sauce. The tomato, supported by the sautéed onion, envelops the frittatas and complements their flavor with a fresh hint of mint. The technique alternates an initial frying, necessary to firm and brown the dough, with a subsequent gentle cooking in the sauce, which makes the result more tender and uniform. In Sicily, this preparation is also served with garlic and parsley instead of mint, or as a single frittata, rolled and cut into pieces.
Instructions
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7 steps · natural Italian voice
Prepare the mixture
Beat the eggs in a bowl until smooth. Add the breadcrumbs, the caciocavallo grated parmesan, mint leaves and salt, then mix carefully. Leave to cool. a mixture homogeneous and consistent enough to be scooped out by the spoonful, without any dry parts or obvious lumps.
Shape the omelettes
Heat the extra virgin olive oil in a skillet. Pour the mixture Drop spoonfuls into the hot oil and flatten them slightly, forming small, evenly sized omelettes. Keep the amount of batter sufficient to ensure even cooking and a compact shape.
Fry on both sides
Cook the frittatas until the oil-touched side is golden brown and firm, then carefully flip them. Finish cooking the other side: the surface should be evenly colored and the inside should be set, with no runny batter.
Gently sauté the onion
Thinly slice the onion and make it gently sauté in one skillet with extra virgin olive oil. Cook it over medium heat until it becomes soft and slightly transparent, avoiding darkening it: the soffritto It must be fragrant and sweet, without burnt notes.
Cook the sauce
Add the tomato passata to the fried onion and mix to distribute it evenly. Let it cook over low heat until the sauce reaches a smooth and slightly thicker consistency, with a gentle and regular boil.
Season in the sauce
15 minTransfer the fried omelettes to a shallow pan and cover them with the tomato sauce. Cook them over low heat Cook for 10-15 minutes, maintaining a barely perceptible boil. Finish cooking when the sauce has coated the frittatas well and they are soft and flavorful.
Try the variant
For a variation, replace the mint with garlic and parsley. Alternatively, make a single rolled omelette, cook it in the sauce after cutting it into pieces, and wait for the sauce to soak into the portions during the slow cooking process.
Chef's Tips
Cook the frittatas in hot but not smoking oil, so they firm up and brown without burning; flip them only when the first side is nicely cooked.
Ingredients
- Ingredients for 4 people
- 6 eggs
- (4 tbsp) 4 tablespoons of breadcrumbs
- (8 tbsp) 8 tablespoons Of caciocavallo grated
- extra virgin olive oil 1 small bunch of mint tomato passata (strained tomatoes)
- 1 onion
- salt
Can't find it in the US?
- dry breadcrumbsMost US supermarkets
Plain dry breadcrumbs
Not seasoned Italian-style crumbs and not panko.
- caciocavalloItalian delis or online
Sharp (aged) provolone
Or: Low-moisture mozzarella, for melting
- tomato passataMost US supermarkets
Sold as passata or strained tomatoes
Or: Canned whole peeled tomatoes, blended and strained
Not seasoned tomato sauce and not tomato paste.
⚠️ Automatic ingredient-based detection. Always check product labels.
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