Emperor’s Sweet Frittata
- 4 eggs
- 3 tablespoons all-purpose flour
- 1 tablespoon sugar
- 2 tablespoons raisins
- 1 pinch salt
- 2 tablespoons butter
- blueberry jam to taste
Crack the eggs and separate the whites from the yolks, collecting the yolks in a large bowl. Slowly add the sifted flour, salt, sugar and raisins, whisking briskly.
Whip the egg whites into soft peaks, then carefully fold into the previous mixture.
In a large pan, heat the butter: add the mixture and cook until the bottom forms a golden crust, then flip and cook the other side.
Using a fork, cut the frittata into pieces and serve covered with powdered sugar and with a bowl of blueberry jam on the side.
Kaiserschmarrn (from the German “Kaiser,” meaning Emperor and “Schmar (e)n”, meaning sweet omelette,) this dessert has Austrian origins but is also widespread in the Trentino Alto Adige, where it is also known as “Smorm.” Presumably, the name of this dishe was created in honor of Emperor Francis Joseph of Hapsburg, who had the habit of having breakfast with a large sweet frittata sprinkled with sugar. This sweet, yeat hearty omelet makes a perfect breakfast, accompanied by a great cup of coffee. The recipe, which may seem very un-Italian, is actually common throughout Trentino Alto Adige, a region rich in history and culinary culture as well as excellent local products, such as speck (smoked bacon).
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