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HomePastaTomato-Stewed Frittata | Uova in Trippa alla Romana Recipe

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 an analogous method. The frittata soaks up a ton of sauce and taste from the tomatoes, making a yummy meal that’s very straightforward to make.


Tomato-Stewed Frittata | Uova in Trippa alla Romana Recipe

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For this recipe, you have to:

  • 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

  • Crimson chili pepper flakes (elective)

  • 5 to eight recent 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, cut 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. If you happen to like, be at liberty to including a beneficiant grating of Parmigiano-Reggiano cheese as nicely. Whisk till overwhelmed.

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

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

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.



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