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Tomato-Stewed Frittata | Uova in Trippa alla Romana Recipe

This uncommon (however scrumptious) egg dish is made by stewing a sliced frittata—or omelette—in a savory tomato sauce. It’s referred to as “Eggs in Tripe” as a result of the frittata slices resemble tripe, and are are cooked in the same approach. The frittata soaks up a ton of sauce and taste from the tomatoes, making a yummy meal that’s very straightforward to make.


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Makes: Serves 3 to 4

Cook dinner Time: half-hour

For this recipe, you’ll need:

  • 3 tablespoons (45 g) extra-virgin olive oil, plus further for drizzling
  • ¼ massive white onion, diced
  • 14 ounces (400 g) entire peeled tomatoes, crushed with a fork
  • Salt
  • Purple chili pepper flakes (optionally available)
  • 4 eggs
  • Contemporary black pepper
  • 5 to eight contemporary mint leaves, torn
  • Grated Parmigiano-Reggiano for topping (optionally add further into the frittata, see beneath)

Warmth 2 tablespoons (30 g) olive oil and the diced onion in a medium pan. Sauté till the onion is tender and barely clear—about 3 minutes.

Add the entire peeled tomatoes, a giant pinch of salt and, optionally, a pinch of chili pepper flakes. Stir all collectively, scale back the warmth to medium/low, and canopy the pan. Let the sauce simmer for about 20 minutes, stirring often.

In the meantime, crack the eggs into a big bowl and add a pinch of salt and black pepper. In the event you like, be happy to including a beneficiant grating of Parmigiano-Reggiano cheese as nicely. Whisk till crushed.

Warmth 1 tablespoon (15 g) olive oil in a medium, non-stick pan over medium/low warmth. Pour the crushed eggs in and let the frittata cook dinner till the underside turns into golden brown—about 5 minutes; you may test by lifting it up with a spatula. Slide the frittata onto the pan lid, place the pan on high of the frittata, then flip it so the the raw high is now on the underside of the pan. Cook dinner for an additional jiffy, till the brand new backside is golden brown. Rigorously switch it onto a reducing board.

Reduce the frittata in half to make two semi-circles. Slice every of those into skinny strips, about 1 inch (2.5 cm) huge.

When the sauce is cooked, stir the frittata slices and torn mint leaves into the tomatoes. Stir all collectively over medium warmth for two to three minutes, or till the sauce has thickened to your liking. Serve instantly, topped with a drizzle of olive oil and a grating of Parmigiano cheese.

Buon appetito!

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