La froscia, the Sicilian frittata, is super easy to make. All you need is a head of cauliflower, 4 eggs, olive oil, salt, pepper, cayenne pepper, and pepper flakes. I will let the slide show and Uncle Charlie demonstrate the art of making froscia. In Sicily, this dish is served for lunch or for dinner. It is light and ever so wholesome!
The slideshow is short and sweet with 17 photos demonstrating the making of the froscia (pronounced like “FRO-SHA”) set to the music “Oh Marie”. Make sure to go all the way to the end. The slide show will simply stop at the end, rather than starting all over again like some do.
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| This free digital slideshow customized with Smilebox |
Now I know what to do with that head of cauliflower in my refrigerator. . Supper tonight. Thanks, Fran
You are welcome! Enjoy.
So so good, already made la froscia the day I got back home for Toni, Zina and John:)
So glad you posted this! I was going out of my mind trying to figure out how to spell froscia…Gramma never spelled it, she just made it..usually for St. Joseph’s Day.one cauliflower, one ricotta cheese and one broccoli rabe. Today, i made a combo cauliflower/broccoli rabe froscia while remembering those days with Gramma in her kitchen! Pretty good, if i do say so myself!! Thank you!