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Frittatine alla Parmigiana

kept bytihleigh

This is my great grandmother’s recipe. It is one of the oldest family recipes I have! So, besides being my favourite way to cook and eat eggs, you can well understand that this recipe is also very dear to me. It is a little time consuming to make, but it tastes divine… it is well worth the extra work! And it looks really pretty as well. It can be served as a main dish or as an appetizer (you can cut it into strips or make smaller individual servings). It is very similar to a traditional Italian dish called melanzane alla parmigiana (eggplant parmigiana), only this one is made with eggs. I hope you enjoy this dish as much as my family and I do!



4 eggs
4 tbsp plain flour
½ glass milk


¼ onion, chopped
2 tbsp extra virgin olive oil
400 ml tomato purée
Parmigiano Reggiano, finely grated

Start by making the frittatine batter.  Put the eggs, salt, milk and flour in an electric blender and blend until well combined.  Keep aside and let it rest for half an hour.

In the meantime, prepare the tomato sauce.  Sauté the onion with the extra virgin olive oil until soft and transparent.

Add the tomato purée and a pinch of salt, cover and cook on a low flame for 20 minutes.  When ready, keep it aside to cool down.

Now cook the frittatine.  Take a non stick frying pan and put it on the fire.  When hot add ¼ tsp of butter and, when it melts, pour some of batter by swirling the pan so the batter coats the base of the pan. You want to make the coating thicker than a crêpe (about 0.5 cm thick).

When the surface of the frittatina dries up, it is time to flip it over.  Do so by using a plastic spatula to loosen its sides first and then flip it over.  Cook it for a minute more, then remove it from the pan and keep it aside.  Repeat this till your batter is over.

To assemble your dish, take a serving plate and put a little tomato sauce at the bottom.

Then add a frittatina, cover it with tomato sauce and sprinkle some Parmigiano Reggiano evenly across.

Then make another layer starting with a frittatina, tomato sauce and Parmigiano Reggiano… finish with a good sprinkle of Parmigiano Reggiano on the top.

Decorate with some parsley or basil and serve at room temperature.




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