Linked to the local gastronomical traditions passed down from a generation to another, this recipe is related to the possibility of bringing to the table fresh vegetables and cook them in an easy, fast and tasty way.
Linked to the local gastronomical traditions passed down from a generation to another, this recipe is related to the possibility of bringing to the table fresh vegetables and cook them in an easy, fast and tasty way.
Boil some water in a small pot, then add some peas and diced scraped carrots.
Beat 2 eggs with a hint of salt into a bowl. Then add grated Parmesan cheese, peas and boiled and drained carrots, a hint of nutmeg and curry.
Stir well all ingredients.
Heat up a shred of olive oil in a small pan over a medium heat, then add the egg mixture.
Cook the mixture on one side, then turn it on the other one by using a lid. Cook the other side and eventually serve the omelette sprinkled with a handful of ground parsley.
Recipe Notes
Contributor: Giuseppe Giordano, 70
Place: Palazzo Adriano, Italy
Personal Background:
Giuseppe Giordano is a retired man who has worked for 45 years as a truck driver, travelling around the world. This job deeply enriched his cultural knowledge, encouraging a vivid curiosity.
Mr Giordano has learned to love and respect food thanks to his very much loved maternal grandmother, who passed down to him her life philosophy: “For learning how to cook and doing it with love, you have to put your hands in the dough and leave them there”.
Recipe’s Personal Background
How did you learn this recipe?
Recipe passed on by the maternal grandmother, the only change that Mr. Giordano did is that he used curry, which wasn’t part of the original recipe.
Is there some memory/historical event connected to this recipe?
This recipe is a dish that brings up emotions to the person interviews, because it reminds him his grandmother, who often used to prepare it for him and in front of him; by observing her he learnt this recipe. Originally his grandmother cooked her dishes using charcoal and wood.
Personal reference to tradition transmitted by relatives (preparing together, sharing, eating together etc.)?
This recipe is connected to the culinary traditions passed on in the family, from a generation to another. The interviewer often prepares frittata for himself and has also shared the recipe with his sons and grandsons. Moreover, Mr. Giordano said he has always cooked the food for his family, when he wasn’t working. Indeed, he is very proud of having passed on the same love he has for food and the importance to eat together to his loved ones.
Mediterranean Background
Any tradition this receipe is connected to? If yes, which one? Can you describe it?
–
Any Festivity this recipe is connected to? If yes, which one? Can you describe it?
No, there’s not a tradition connected to this recipe.
Is your recipe connected to the territory you live in? Is it strictly linked to the specificity of the agricultural environment?
–
Season (season this food is linked to)
Spring/summer if you use fresh sweet peas.
All the year if you use frozen sweet peas.
Ingredient
Nutritional Importance
Health Benefits
Boiled carrots
Made up of 12% proteins, 5% lipids and 48% carbohydrates.
Carrots are low calories vegetables, they are rich in fiber, beta-carotene, amino acids and mineral salts.
Fresh sweet peas
Made up of 42% proteins, 10% lipids and 48% carbohydrates.
They are legumes rich of water and folic acid.
Eggs
Each egg (medium size – 45 g) has approximately 67 calories. It contains proteins of high biological value, which are important for human food. Rich in vitamins A, D, K, B2, B12 and folate. Regarding to its mineral composition, the most important elements are selenium, zinc and iodine. It contains phytochemicals such as lutein and zeaxanthin.
The intake of eggs seems to be beneficial for the earlier establishment of satiety levels. Its lutein and zeaxanthin levels may reduce the development of cataracts and macular degeneration.
Grated parmesan (cheese)
Made up of 35% proteins and 65% lipids.
Very nutritious, rich of calcium, mineral salts and vitamins V and PP. Thanks to some enzymes, this chees is easily digestible.
Extra virgin olive oil
Made up 99% lipids, and minimally of vitamins, antioxidants and phytosterols.
Being a source of lipids, amino acids and important triglycerides that make up the lipid bilayer membrane, olive oil is has multiple and important beneficial actions (also a mild laxative property).
Curry
Mixture of scented spices which are usually mustard-coloured.
It is a powerful antioxidant, it helps digestion and it is anti-inflammatory.
Additional information
Is it suggested to eat this meal if you suffer from some disease? If yes, for which one?
Not intended for a specific pathology, but it is a complete and healthy dish.
What is the primary base with which your food is prepared? Is this a derivative of oil or another base?
Extra virgin olive oil.
What nutrition related illnesses or deficiencies are common in your area? Are there holistic or nutrition based remedies connected to these aliments?
Not intended for people who is egg intolerant and/or allergic to them.
