Ice cream lovers and coffee addicts might already be familiar with the Italian dessert affogoto, a scoop of ice cream softened with a shot of hot espresso.
But the Italian word affogato—which translates to "drowned" in English—can also be applied to a frittata that's been covered with sauce. It's easy insurance against (or treatment for) dry or tasteless eggs, and works well when your pantry is stocked with ingredients that make more sense spooned over, rather than folded into, the mixture.
One chilly Italian afternoon, a Florentine friend served me frittata affogata, which is sort of a "drowned" omelet. Because I can rarely leave a recipe alone, I added capers, anchovies, and olives once I got home. But that day, we paired it with a green salad and a glass of crisp white to wash it down as we watched puffy clouds float by his kitchen window.
(Sounds romantic, right?)
Susan's instructions have you flipping the set frittata in order to brown both sides, but if that makes you nervous, you could pour the sauce over the barely-set eggs, add cheese, if you'd like, and put it in the oven (or under the broiler) until the sauce is hot (and that cheese is melted). Drizzle with olive oil, top with fresh herbs, serve with crusty bread, and pretend you're in Tuscany.
Any leftover slices will make an excellent sandwich the next day (or later that same afternoon).
For the sauce:
- 2 tablespoons extra-virgin olive oil
- 1/2 yellow onion, finely chopped
- 1/2 carrot, finely chopped
- 1/2 stalk of celery, finely chopped
- 400 grams tomatoes, fresh or canned, chopped (drain if canned)
- 2 tablespoons Italian parsley, chopped
- 2 tablespoons capers, coarsely chopped
- 4 anchovy fillets, coarsely chopped
- 7 Kalamata olives, coarsely chopped
- salt and freshly ground black pepper to taste
- 1 pinch cayenne, or to taste
For the frittata:
- 4 eggs
- 1 tablespoon flour
- salt and freshly ground pepper to taste
What's your favorite way to eat eggs in the morning? Tell us in the comments below.