Frittata Affogata With Capers, Olives, And Anchovie

Name: Frittata Affogata With Capers, Olives, And Anchovies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the sauce:; 2 tablespoons extra-virgin olive oil; 1/2 yellow onion, finely chopped; 1/2 carrot, finely chopped; 1/2 stalk of celery, finely chopped; 400 grams tomatoes, fresh or canned, chopped (drain if canned); 2 tablespoons Italian parsley, chopped; 2 tablespoons capers, coarsely chopped; 4 anchovy fillets, coarsely chopped; 7 Kalamata olives, coarsely chopped; salt and freshly ground black pepper to taste; 1 pinch cayenne, or to taste; For the frittata:; 4 eggs; 1 tablespoon flour; salt and freshly ground pepper to taste

Servings: persons

For the sauce:
2 tablespoons extra-virgin olive oil
1/2 yellow onion, finely chopped
1/2 carrot, finely chopped
1/2 stalk of celery, finely chopped
400 grams tomatoes, fresh or canned, chopped (drain if canned)
2 tablespoons Italian parsley, chopped
2 tablespoons capers, coarsely chopped
4 anchovy fillets, coarsely chopped
7 Kalamata olives, coarsely chopped
salt and freshly ground black pepper to taste
1 pinch cayenne, or to taste
For the frittata:
4 eggs
1 tablespoon flour
salt and freshly ground pepper to taste

1
In the small sauce pan heat 1 tablespoon of the olive oil. Add the onion, carrot, and celery and cook slowly until they just begin to brown. This will take about 15 minutes. Now add the tomatoes and parsley. Stir well and cook for 10 minutes. Add the capers, anchovies, and olives and stir well. Add salt and pepper to taste. Simmer the sauce for 5 minutes more, being careful not to let it scorch on the bottom. It should be thick. Set aside, covered, to keep it warm. (Note: You can make the sauce a day ahead and reheat it before serving.)
2
Beat the eggs in a bowl with salt and pepper. Beat in the flour until perfectly mixed. Heat the remaining 1 tablespoon of olive oil in a small frying pan. Pour in the beaten egg mixture. And allow to brown on one side. I find as the edges cook I can slide a spatula under so some of the uncooked egg flows beneath.
3
When the top is no longer runny, flip the frittata over and brown the other side. Cut the frittata into four or six pieces and place on individual plates. Pour the sauce over them. Reheat the sauce if needed.

256

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: For the sauce:, 2 tablespoons extra-virgin olive oil, 1/2 yellow onion, finely chopped, 1/2 carrot, finely chopped, and more.

Yes, Frittata Affogata With Capers, Olives, And Anchovies falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Frittata Affogata With Capers, Olives, And Anchovies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions