Eggs and tomato (Frittata Trippata)

Step 1

Shell eggs in a bowl, add oil, milk, and a pinch of salt, then beat with a fork for a minute.

Step 2

Melt the butter in a frying pan and pour in the batter. You can make two frittatas or one larger one.

Step 3

Cook the frittata over low heat and cover the pan until it pulls itself away from the bottom of the pan. Continue cooking for 2 minutes, then turn it over with the help of a plate or lid. Cook the other side for two minutes on low flame as well.

Step 4

Arrange the frittata on a plate and let it cool for a few minutes before rolling it up and cutting it into thin strips.

Step 5

Melt the butter in the oil using the pan where you cooked the frittata.

Step 6

Pour in the passata, water, and salt and stir before adding the basil.

Step 7

Cook for about 10 minutes, stirring occasionally, over medium-low heat.

Step 8

Pour the frittata strips into the sauce, and cook the eggs and tomato for about 5 minutes. Let it rest for a few minutes before serving.