Frittate = Omelettes

You beat eggs salt and it is all; sometimes you can add some milk or some tea spoon of flour. Omelettes must be cooked into a teflon frying pan but if you have, use an iron one, on my opinion the iron frying pans are the best both for omelette than to fry everything.
You can prepare lots of omelettes:
artichokes omelette, omelette with remanant meat, zucchini omelette, onions omelette, potatoes omelette (with chips) and so on.
Cut in little segments the artichokes, or the zucchini or the onions, fry them into the pan with very little oil, when the vegetables are cooked, cover them with the beaten eggs and cook.
If you use meat, mince it and, place it into the pan and cover with eggs.

Frittata trippata = Triped omelette

Do you remember the recipe of the “Trippa alla fiorentina”? Well this omelette looks like “trippa alla fiorentina” but instead of tripe we use omelettes.
Prepare two omelettes per person, roll them and cut them in slices (2cm), place on a tray cover with some ragù or “pomarola” add grated parmesan cheese and serve hot.

Uova al pomodoro = Eggs and tomatoes

• Eggs (2 per person)
• Garlic (1-3 cloves)
• A bunch basil
• Peeled or fresh tomatoes (500 grams)
• Olive oil
• Salt and pepper (chilli)

In a frying pan put the oil, minced garlic and basil (1 spoon), brown very little and add peeled tomatoes. Stew for 30 minutes. Add the white part of the eggs and mix with the tomatoes (which now are flesh), when the white part is cooked make some holes and place the yolks into each hole. Switch off the fire and serve.
You can also mix together the eggs but I prefer the white part well cooked and the yolk uncooked.