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Frittata trippata, a Tuscan omelet cooked with tomato sauce

Course Vegetarian
Cuisine Tuscan
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4
Author Giulia


  • 6 eggs
  • 50 ml of milk
  • Extra virgin olive oil
  • 750 ml of tomato purée
  • 1 clove of garlic
  • Salt
  • Black pepper
  • Fresh basil


  • Whisk the eggs with a pinch of salt and black pepper, then add the milk and beat until the milk is incorporated. Warm a few tablespoons of olive oil in the bottom of a pan, when hot pour the beaten eggs and let them thicken on one side.
  • When one side is golden flip the omelet with the help of a plate or a lid and let it thicken on the other side until golden, then slide it on a cutting board, roll it on itself and cut into 1 cm wide strips.
  • In the same pan in which you cooked the omelet pour a few tablespoons of olive oil and a clove of garlic. Warm the olive oil until the garlic is fragrant and golden.
  • Pour in the tomato sauce and simmer for about 10 minutes, seasoning with salt and pepper.
  • Now add the omelet strips, stir gently to coat the frittata with the tomato sauce and simmer for a few minutes.
  • Serve immediately some fresh basil or add also a generous sprinkle of grated parmigiano.
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