Sweet Frittata 

(“Milassata-Malassata ”) 



In the Western and in the south-east of Sicily, the frocia is called milassata or malassata; it comes in savory and sweet version.  

The sweet version, the malassata is a dessert easy to make; the name and the ingredients and the cooking may disclose an Iberian origin. The malasada (poorly or fast cooked),is a Portuguese nosh quickly prepared with a fried batter, sometime filled with cream and sprinkled with sugar; the malassata is a dessert made in Sicily, typically at Easter time: it is made with eggs, ricotta, sugar, cookies or sponge cake crumbs, mint and cinnamon. 


Serves 8 



  • 8 eggs 
  • 2 cups of ricotta 
  • 4 tablespoons of granulated sugar 
  • 1 cup of cookies or sponge cake crumbs (8 tablespoons) 
  • Pinch of salt  
  • ¼ teaspoon of powered cinnamon  
  • ½ tablespoon finely chopped mint 
  • 1 tablespoon of diced candied fruits (Optional)  
  • 1 tablespoon of chocolate chips or shavings (Optional) 
  • 3 tablespoons of olive oil divided 

To garnish mix  

  • 2 tablespoons of granulated sugar  
  • ½ teaspoon of powered cinnamon 




In a large bowl, lightly beat the eggs and put and fold in the ricotta, sugar, crumbs, salt, and cinnamon. Add the mint or/and diced fruits and chocolate; combine it well. If mixture is too dry add a few tablespoons of milk or water, if too watery add some cake crumbs. 



At a high heat, in a non stick frying skillet, heat 2 tablespoons of olive oil and swirl the oil in the pan. When the oil is hot, remove from the heat, and slowly pour the mixture into it. 

Cook the frittata covered at a low heat from 12 to 15 minutes, shaking and tilting the skillet often to prevent it to stick to the bottom, and occasionally rotate a spatula around the edge of the skillet to prevent that the frittata sticks to the sides. When the bottom of the frittata is cooked, cover it with a dish the same size of the skillet; turn it upside down onto the plate and over a dish to collect eventual drippings. Set on the side. 


At high heat, pour the remaining tablespoon of olive oil and heat it until starts to smoke. Remove the skillet from the heat, and slowly slide the malassata into the skillet, uncooked side down; reduce the heat to a medium and cook from 3 to 5 minutes, or until bottom egg mixture is set. 

Transfer to a serving plate, sprinkle with granulated sugar and cinnamon, cut it into wedges and serve warm or at room temperature.