About Beth

Beth, along with her husband, Mike, is co-owner of two Italian Deli/Markets in St. Louis - Viviano’s Festa Italiano. When not creating yummy new menu items for the deli, she’s the pediatric research lab supervisor at Washington University School of Medicine. Read more out about Viviano’s Festa Italiano.

About Irene

Irene loves to think, read and dream about food. She enjoys cooking & eating in general. Although she demures about her talents, Irene has a finely-tuned palate that her friends envy. She bakes on occasion. The rest of the time she's creating memories with her family and friends. . . or she's learning a new needlecraft technique.

About Deborah

Deborah is a wife, mother, grandmother, traveler, bootlegger, and a very poor speller! As Victor Hazan so eloquently puts it, Deborah has chosen Umbria to be the home of her soul. When she can’t be there in body, she spends her free time cooking & reading about Italy. She blogs mostly about food and about trips – past and future – here: Old Shoes New Trip.

About Doug

Doug lives in Eastern Ontario in a farmhouse built in 1903. He is a retired teacher with four adult children, a wife, a son-in-law, two Irish step-grandchildren and one grandson who he is lucky to hang with a lot. He has way too many books. Doug also blogs at To Slow Time Down.

About Cindy

Cindy lives in Eagle River, Alaska where her freezer is always full of salmon, halibut & shrimp. Cindy participates in several regular cooking challenges. You can read more about her cooking and life in the last frontier on her blog, Baked Alaska.

About Sandi

Sandi is a true Southerner, but a traveler & Italian cook at heart. She lives in Alabama and knows more about fried green tomatoes than fricassees. Her family owned the WhistleStop Café for many years. Sandi also blogs at Whistlestop Cafe Cooking.

About Jan

Jan, a serious home cook, has owned “Essentials” since 1992. She is passionate about all things Italian, especially the cuisine & the language. Jan blogs about her travels (next trip Italy May/June of 2010) at: Keep your Feet in the Street.

About Jerry

Jerry is a food obsessed Canadian. He learned to love Italian food as a child while eating the meals prepared by his Napolitano uncle. He learned to cook Italian foods by watching his uncle cook these feasts for the family. This love of Italian food has been honed through serious personal experimentation in eating and cooking. Willing to try most anything once, Jerry isn't so sure about tripe! Jerry also blogs at Jerry's Thoughts, Musings, and Rants!

About Palma

Palma is a Marriage & Family Therapist in Palm Desert, CA. She’s an Italian-American with a passion for cooking, entertaining, & travel to Italy. She’s always planning her next culinary adventure to Italia on her blog, Palmabella's Passions

About Kim

Kim is our permanent sub and the image above gives you a good idea of the look on her face when she realized she was drafted. Kim loves to eat, drink, travel and cook - probably in that order. When she's not here, you can find her organizing and leading food, wine and beer tours in Europe as co-owner and operator of GrapeHops or blogging at What I Really Think.

« Frittata with Asparagus | Main | Frittata with Pasta »

Frittata with Green Beans / Frittata with Pan-Fried Onions and Potatoes

Thanks to a typo I've been given two chances to try eggs again this week. I’m egg-cited. [smile] An opportunity like this does not come around everyday! Hang in there with me…I’m trying to build momentum for myself. My very first post explains my egg dilemma. (http://www.slowtrav.com/blog/pomodori_e_vino/monday_irene/)

I decided to make the potato & onion frittata on the stove top and the green bean frittata in the oven.

Pan-Fried Onion and Potato

The first step for this recipe is to cook diced potatoes in two stages until they are nicely browned. While the potatoes cool you cook the onion. Mix both ingredients with the eggs, salt and pepper then add to the prepared skillet.



Green Bean
For this recipe the fresh green beans are cooked in salted water until tender but still firm. Eggs, beans, salt, pepper, parmesan are mixed together and poured into a buttered dish. Bake.


They both smell wonderful. Better than any egg dishes I’ve cooked before. I am a bit surprised with the results. I was able to eat an entire slice of potato/onion frittata. It was just like eating fried potatoes and sweet caramelized onions held together with a soft mystery ingredient. The mystery here is that it did not taste like eggs.


I managed to eat a little over half a slice of the green bean frittata before my gag reflex started to quiver. I had to stop eating but not before noting the perfectly cooked green beans and surprisingly mild flavor of the cheese. I could taste the eggs more here but it was dare I say…tasty.


No food will be wasted today. I live with two egg lovers who are enjoying them as I type. I’ll take the glistening lips and rapid chewing as thumbs up. Wow! I cannot believe it. I was able to eat a cooked egg dish without my usual unpleasant reaction. Hooray for me! I have to go call my mother. She’s not going to believe this.

Comments (4)


Irene, great job. The potato and onion frittata sounds great. Another one to put on my must try list.

Mindy Smith:

Good for you Irene!! I think your dishes look delicious. Brava for trying an egg recipe (again) and for tasting them too! I LOVE eggs and would have no problem eating any of these frittata's!

I hope your mother is excited for you!!

Marcella Hazan:

Irene, my husband, when I first met him, would not eat cooked eggs. Even today he will not eat scrambled or fried eggs. He is open to so many tastes, some that even I shrink from, but there is something about a cooked egg that repels him. When we moved to Milan for him to take up a job in an advertising agency - if you've read Amarcord you may recall my describing that situation, we became part of an eating club formed by people from various agencies. We gathered at what was then a very inexpensive trattoria that dispensed sublime food. There, for the first time, Victor took a bite of an artichoke frittata. He has been eating frittatas ever since. If you find the frittata recipe that tastes least like cooked egg to you, you may do as he has done and enjoy a whole new repertory of dishes.

What did your mother say?


Thanks everyone. My mom was very surprised and excited. She questioned me like I was on an Unsolved Mystery TV show. On my next visit, I'm going to make these dishes for them.

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