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Frittata di salsiccia e cipolle (Sausage and onion omelette)

Today’s Italian Translation will be of the recipe ‘Frittata di salsiccia e cipolle’, an easy Italian dish to be served either hot as a second course or cold as a starter. For the latter option, cut it into small squares and serve on toothpicks with tomatoes or green olives. We will list the English translation first, then show glossary of some of the key terms before finishing with the source Italian recipe.

English Translation
Ingredients for 4 people
6 eggs
200 gr of Italian sausage
2 red onions
2 spoonfuls of extra-virgin olive oil
1 chilli
2 spoonfuls of grated pecorino

  1. Take the skin off the sausage, chop and cook in a non-stick frying pan. Once it’s roasted and all the fat has come out, strain and place on oil-absorbing paper.
  2. Heat up one spoonful of oil together with the chilli in a different pan, cut the onions into thick slices, add and cook briefly to release their fragrance. Then add salt, 3-4 spoonfuls of water and cook on a low flame. Once the onions are tender and the water has evaporated, brown lightly. Then remove the chilli.
  3. Beat the eggs together with a pinch of salt and the pecorino, then add the sausage and the onions. Grease a pan with oil, pour your egg mix and cook on a low flame until firm. Then turn the omelette over using a flat lid. Cook for one more minute and then serve.


As follows is an Italian translation into English of some of the key terms found in this recipe
Uova – Eggs
Salsiccia - Sausage
Cipolla – Onion
Olio – Oil
Peperoncino - Chilli
Sale – Salt

Italian Recipe
As follows is the recipe written in again in Italian. This is the original version of the text that we have provided an English translation of above. Please note that our translation may have some added notes to help the user which were not necessary in the Italian version.

Ingredienti per 4 persone
6 uova
200 gr di salsiccia
2 cipolle rosse
2 cucchiai di olio extra vergine di oliva
1 peperoncino
2 cucchiai di pecorino grattugiato

  1. Spellate la salsiccia, tagliatela a pezzetti e fatela rosolare in un tegame antiaderente. Quando si sarà abbrustolita e tutto il grasso sarà fuoriuscito, sgocciolatela e passatela su carta assorbente da cucina.
  2. In un altro tegame scaldate 1 cucchiaio di olio con il peperoncino, tagliate le cipolle a fette spesse, aggiungete e fate insaporire per qualche istante. Poi salate, bagnate con 3-4 cucchiai di acqua e cuocete a fuoco basso. Quando saranno tenere e l’acqua sarà evaporata, fatele abbrustolire leggermente. Poi eliminate il peperoncino.
  3. Sbattete le uova con un pizzico di sale e con il pecorino, poi versatevi la salsiccia e le cipolle. Ungete di olio un tegame, versatevi il composto di uova e cuocete su fiamma bassa fino a quando si sarà rappreso. Poi voltate la frittata servendovi di un coperchio. Cuocete ancora un minuto e servite.

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