Frittata

Name: Frittata
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2 servings
Cuisine: Eritrean
Ingredients: 6 eggs; 1 tomato, diced; 1 green pepper, diced; 1 onion, diced; 1 jalapeño, minced; 1 tbsp tesmi or olive oil; 1/2 tsp berbere; Salt and pepper; 2 tbsp milk

ፍሪታታ (free-TAH-tah)

Eritrean-Style Egg Frittata

⏱ Prep Time 20 min

📈 Difficulty Easy

👥 Servings

🔥 Calories 318 kcal

An Eritrean adaptation of Italian frittata loaded with tomatoes, green peppers, onions, and berbere, reflecting Italian colonial culinary influence.

Nutrition & Info

Protein 18.0g

Carbs 12.0g

Fat 22.0g

Protein Carbs Fat

Dietary

vegetarian nut-free

Allergen Warnings

⚠ eggs ⚠ dairy

Equipment Needed

non-stick skillet mixing bowl spatula

Presentation Guide

Vessel: flat plate

Garnishes: fresh herbs, tomato slices

Accompaniments: bread, macchiato

Ingredients

6 eggs
1 tomato, diced
1 green pepper, diced
1 onion, diced
1 jalapeño, minced
1 tbsp tesmi or olive oil
1/2 tsp berbere
Salt and pepper
2 tbsp milk

Instructions

1
Beat eggs with milk, salt, pepper, and berbere in a bowl until well combined.
2
Heat tesmi in a non-stick skillet over medium heat, sauté onion, pepper, and jalapeño for four minutes.
3
Add diced tomato, cook for one minute, then pour in the egg mixture.
4
Cook on medium-low heat for five minutes until the bottom sets, then flip or finish under a broiler.
5
The frittata should be golden on both sides, slightly puffy, and set but still moist inside.
6
Slice into wedges and serve with bread and hot tea.

💡

Did You Know?

Eritrea's Italian colonial period left a lasting mark on breakfast culture, and frittata is now considered a thoroughly Eritrean dish.

Chef's Notes

Equipment Tips

non-stick skillet
mixing bowl
spatula

Garnishing

fresh herbs, tomato slices

Accompaniments

bread, macchiato

The Story Behind Frittata

The Eritrean frittata is a delicious example of culinary fusion born from the Italian colonial period of 1890-1941. Eritrean cooks adopted the Italian egg dish but transformed it with local ingredients like berbere and jalapeños, creating something distinctly Eritrean. Today, frittata is a standard Asmara breakfast, served in cafes alongside macchiato, demonstrating how colonial influence was absorbed and reinvented.

🕐 Traditionally enjoyed breakfast and brunch 📜 Origins: Colonial-era fusion

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