Page 44 - South Mississippi Living - May, 2024

The frittata, both versatile and beautifully made, was originated during the Roman empire and made its journey to the Southern United States in the early 1800s. Even though it was a weary time, Sicilians brought this delectable dish to the Southern states during the Italian unification.
story and photos by Chelsea Gieselmann
The craft of making a frittata, much like the omelet, offered a delightful means to make
the most of the limited produce and local ingredients accessible to our ancestors in our little part of the world. Nowadays, with a plethora of ingredients readily available, I often whip up this tasty dish as a way to “clean out the kitchen.” This means utilizing my ingredient staples such as onions, potatoes, tomatoes, and herbs, as well as whatever seasonal ingredients I have on hand to craft a fluffy, savory, and richly- flavored frittata.
The formula for the perfect frittata is: 6 eggs, 1⁄2 cup of heavy cream, 1 cup of cheese, 2 cups of vegetables and/or meat, all combined in a 12-inch iron skillet greased with 3 tablespoons
of bacon grease or butter. With a baking time of 20-30 minutes at 350°F, the frittata's versatility shines through, inviting a plethora of flavor experiments. My personal favorites include an heirloom tomato and bacon frittata, a cowboy steak version, and
a sweet kale frittata, each offering a distinct taste profile. I've written up a few combination ideas, including my three favorites, to guide
you on your frittata- making adventures!
44 | May 2024