Milassata Frittata

(“Milassata or Malassata”)  



In western and the south-east part of Sicily the frittata or frocia is called milassata or malassata; it comes in savory and sweet version.  

In the savory version mint and basil are combined to flavor it; as in the basic version, for each egg used, it is added ½ tablespoon of breadcrumb, 1 tablespoon of grated ricotta salata (instead of grated cheese) and pepper to taste; no salt is added because the ricotta salata is very salty.  

A more sophisticated version makes also uses Pecorino pepato cheese with the addition of cooked minced tender artichoke hearts or chopped and pre-cooked asparagus, Swiss chards, or spinach. 


Serves 4 to 5 



  • 8 eggs 
  • ½ cup of grated ricotta salata cheese (8 tablespoons) 
  • ¼ cup of bread crumbs (4 tablespoons) 
  • pepper to taste 
  • 1 tablespoon finely cut basil 
  • ½ tablespoon of mint  
  • 3 tablespoons of olive oil divided  
  • Any optional ingredient(s) 




In a large bowl, lightly beat the eggs using a fork and put and fold in the cheese, breadcrumbs and pepper. Add the herbs or/and any additional ingredient(s); combine it well. If mixture is too dry add a few tablespoons of milk or water, if too watery add some breadcrumbs. 



At a high heat, in a non stick frying skillet, heat 2 tablespoons of olive oil and swirl the oil in the pan. When the oil is hot, remove from the heat, and slowly pour the mixture into it. 

Cook the frittata covered at a low heat from 12 to 15 minutes, shaking and tilting the skillet often to prevent it to stick to the bottom, and occasionally rotate a spatula around the edge of the skillet to prevent that the frittata sticks to the sides. When the bottom of the frittata is cooked, cover it with a dish the same size of the skillet; turn it upside down onto the plate and over a dish to collect eventual drippings. Set on the side. 


At high heat, pour the remaining tablespoon of olive oil and heat it until starts to smoke. Remove the skillet from the heat, and slowly slide the frittata into the skillet, uncooked side down; reduce the heat to a medium and cook from 3 to 5 minutes, or until bottom egg mixture is set. 

Cool it a few minutes, transfer into a serving plate, cut into wedges and serve. Add a salad, fresh Italian bread and a young white wine to make a complete dinner. 

The milassata served the next day, at room temperature, is even tastier.