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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FranGallo's Blog 
October 18, 2012 at 2:05 am |
So so good, already made la froscia the day I got back home for Toni, Zina and John:)
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October 18, 2012 at 8:42 pm |
Now I know what to do with that head of cauliflower in my refrigerator. . Supper tonight. Thanks, Fran
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October 19, 2012 at 5:40 am |
You are welcome! Enjoy.
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April 24, 2020 at 2:37 am |
Froscia, in my family ( these were made at Easter and St. Joseph’s Day) were made with eggs and seasoned bread crumbs, mix together and spoon into cast iron skillet (with a little olive oil first) fry on both sides until nicely browned, and cooked through, a tradition that I still carry on. Joann
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April 25, 2020 at 1:17 am |
Hello Joann, Aren’t traditions lovely?? Thank you for sharing. This is so wonderful. I am happy you continue to make your version of Froscia. I will try making it your family way. Which part of Italy is your family from? Fran Gallo
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