This simple yet delicious Sicilian frittata (Italian-style open omelet) is a perfect blend of fresh basil, creamy Pecorino cheese and eggs, all fried to golden perfection. Ideal for breakfast, brunch or a light dinner, it captures the essence of Sicilian flavors in every bite. The key is in using plenty of fresh basil, finely chopped, to bring out its aromatic, vibrant taste.
Basil Frittata (Frittata al Basilico)
Ingredients
- 6 eggs (whole, both yolks and whites)
- 2 tablespoons Pecorino cheese, grated
- Fresh basil leaves (roughly chopped)
- A pinch of salt
- Extra virgin olive oil for frying
Instructions
- Crack the eggs into a bowl and beat them well until fully combined.
- Add the grated Pecorino cheese and a pinch of salt. Mix together.
- Chop the fresh basil leaves into small pieces and stir them into the egg mixture.
- Heat some extra virgin olive oil in a non-stick frying pan over medium heat.
- Pour the egg mixture into the pan and cook on one side until golden brown.
- Flip the frittata carefully and cook the other side until golden and cooked through.
- Once both sides are golden, remove from the pan and serve hot.
Grandma & Aunties’ Kitchen Wisdom:
«Add a few fresh cherry tomatoes and a sprinkle of grated Parmigiano cheese for extra flavor»
