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One of my favorite kitchen memories from growing up is of my aunt Carlotta making frittatas. They would vary in size from small to large, depending on how many of us they were meant to serve. What they were made with, other than eggs, was determined, more often than not, by what needed to be used up in the fridge. Sometimes it would be pasta; other times, potatoes or peppers that were about to turn; still others, by an overabundance of produce like zucchini or tomatoes. The amount of these items also played a role in determining the frittata’s size.

Way before the age of non-stick, my aunt used black-and-white speckled enamelware fry pans, heated with sufficient oil to sauté or sometimes even fry, as with potatoes, the frittata’s filling. As the ingredients cooked, she would beat-up the eggs with a little milk or even water, grated cheese, almost always pecorino-Romano, parsley, salt and pepper.

When the filling was ready, she lowered the flame and slowly poured the beaten eggs into the pan. Then she would watch until the eggs started to set around the edge. With her wooden spoon, she gently pushed the set portion toward the center and let the unset eggs run into the sides of the pan. She continued this process until the top of the frittata was no longer runny yet still moist.

Eggs almost set, just before flipping

Eggs almost set, just before flipping

Then the tricky moment. She would go to the cupboard and get out a plate large enough to cover the fry pan. If I tried to talk at that moment, she would shush me. She placed the plate on top of the pan, and then holding the plate in place with one hand and the pan with other, she would swiftly invert the pan to release the frittata. With a confident smile (and maybe a sigh of relief), she would slide the frittata back into the pan to finish cooking.

After inverting, cooked side up

After inverting, cooked side up

The top of the frittata was always golden brown, with bits of the filling peeking out, intimating its flavors. My favorite, however, was her spaghetti frittata with its crusty fried pasta coating each side.

Memories like these always come back to me vividly whenever I make a frittata. I feel aunt Carlotta by my side and even seem to hear her “Shush” when I flip mine. Recalling the past is one of the reasons I cook today; as the food does my body, these memories sustain my soul.

On the cutting board, ready to be served.

On the cutting board, ready to be served.

For last night’s frittata, I used the leftover pasta alla checca from Sunday night and a leftover sausage from Monday’s cannellini bean and sausages. I roughly chopped the sausage and fried it with the pasta just until the ditali started to crust. I then added ten eggs beaten with about a cup of pecorino Romano and a tablespoon of milk, and seasoned with salt and pepper. And then I cooked it as described above.

Looking the pictures in this post, I think my aunt would have been proud of me and happy to know that she’s still a part of my life.

Wine Pairing: Sauvignon Blanc, Gavi, Dry Rose

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