Plain Trentino Omelette

Frittata alla Trentina

Preparation info

  • Difficulty


  • Serves


Appears in

Italian Regional Cookery

Italian Regional Cookery

By Valentina Harris

Published 1990

  • About

It is definitely true that the plainest dishes are often the most difficult to make because there are no lavish sauces to cover up the basic ingredients. This is certainly the case with this very simple omelette from the Trentino Alto Adige region.


  • 6 large eggs, separated
  • 9 oz (250 g) plain white flour
  • 5 tablespoons milk
  • salt and pepper
  • oz (90 g) unsalted butter


Beat the egg yolks very thoroughly, adding the flour a little at a time. Dilute this mixture with the milk and add salt and pepper. Beat the egg whites into stiff peaks and fold them carefully into the egg yolk mixture. Melt the butter in an omelette pan until sizzling, pour in the egg mixture and cook it until golden on the underside. (This should take about 6 minutes.) Then turn it over on to a lid or plate, slide it back into the pan and cook it for the same length of time on the other side. Fold it into 3, tip it on to a warmed plate and serve.