My mother would make "froshias" (spelling?) It basically is an egg omelet only it is not like the omelets we have now, but in a frying pan mixed together and cooked flat.
It HAS to be a black cast iron pan, well seasoned, where nothing ever sticks, and food always comes out perfectly. She would use whatever she had handy, ie, broccoli, asparagus, tomato and onion, spinach, green peppers, etc and only using olive oil to cook with. It would be an addition to our suppers.

Could it be Frittata??? Frittata is an Italian omelet; many variations.

http://www.explore-italian-culture.c...#axzz29qmTgqCa

Click on above hyperlink..........



Keep scrolling down for a FRITTATA recipe........you can add whatever you like, even the kitchen sink.



Frittata’s are again popular with the “younger crowd” who are discovering that everything old is new again.



Peasant food is “new” again.



Scroll all the way to the bottom for recipe, ideas and photo........you can also dice some pepperoni, zucchini, onions, whatever you feel like to saute.

Lard bread is also called pork bread, it has little pieces of pork in it, I guess when the lard cooks.

The perception is that Italians don't cook with lard, well.... there is a lot of pork, kind of the same thing?

My mom still makes "froshias" (I know exactly what you mean) at age 91, and I make them, too. Maybe it's a Sicilian version of a frittata - a word I never heard growing up! When she wasn't making her own pizza on Fridays, she made a "froshia", which we ate with hunks of italian bread.

As for peppers and eggs, or potato, peppers and eggs...never taste as good as mom's. Still a great sandwich (she uses Italian frying peppers - the green bell peppers always gave her agita!)

http://25.media.tumblr.com/1o2NBqhAY...mimfo1_400.jpg

It was stuck in my out box......and then went into the junk mail box at your end..........but better late than never.

Potato and egg on a hero roll with a smidgen of ketchup.

I got this at the Parisi Bakery "Deli" site.........N.Y.C.

They were originally just a bakery and have been thus for 100 plus years.
40 years ago they opened the deli and used their own fresh baked bread.


LUNCH STUDIO: Search results for parisi bakery
Click this hyperlink and keep scrolling down; you will have enough lunches till Thanksgiving time..............all these next photos look much better than above.........

Keep scrolling downward using far right "arrow"..........

My Uncle Leonard married the sister of the original founder of the bakery. Their children, now in their 80's, are my cousins....but the Parisi family is not.

Thanks for posting. :smiley:

:mmmm::mmmm::mmmm:

In Connecticut we knew it as Ciccioli Bread (made with rendered pork and pork fat or pancetta) ...Half a loaf for lunch; hot and fresh from DiSorbos Bakery on Grand Ave!!!!! worth a few pounds!!!!

Also on this sandwich subject, has anyone else noticed that the good old italian bread I loved (its not good italian bread unless the crust scratches up the roof of your mouth) is nowhere to be found. It's all soft and limp!

Yes, the long skinny green Italian frying peppers. Great in peppers & eggs.

I know a quick tip if you do not have fresh peppers in the home and crave the sandwich.

Keep small jars of Progresso roasted peppers in olive oil in the pantry.
Heat them in a saute pan and crack your eggs, etc......mix/ pour over peppers..........it's a good substitute for the real thing.

I like the semi crunch of the real , fresh from the farmers market , Italian frying peppers..........but Progresso has some good pantry staples.

Send me your Mom !!!!!!!!!!!!!!!!!!!!!!!!!! I still have my mom's room here; unfortunately she passed at age 91. Now our grandaughter uses it when she visits.

How blessed you are to still have her ..........and cooking at that.
God bless her.