Fritattas Make a Great Sandwich

 A Great Sandwich

When I was a kid we lived  walking distance from Coney Island . A great beach that is located at the southern tip of Brooklyn, just south of the narrows .Gateway to N.Y. Harbor. It was about a mile as the crow flies from my house. It truly was as the crow flies. As it was a straight walk to the boardwalk and then on to the beach. The beach was not a small affair. It was wide from surf to sidewalk and long from from beginning to end which was designated in numbered bays.

We would make that walk to the beach. My friends and I. With a towel rolled up under our arms and land on bay # 14. Right smack in the middle of the Coney Island beach.  For some reason or another we never brought a blanket. I guess we would always hope to sit on some girls blankets that someone knew from the neighborhood or school.

Lunch was never a problem as mom would always get something together that would consist of left overs from the night before. Or, various items in the frig. It didn't matter what it was. Anything and everything always tasted good as long as it was on Italian bread and eaten at the beach. To get it onto a sandwich so that it could be handled, eggs were the catalyst.

Italian Omelet or Frittata, as they refer to it today was always a favorite. My mom along with others of Sicilian back round called it something else that I can not spell. So I will leave it at that. The secret to a good Italian omelet as with most southern Italian cooking, is as usual the peccorino romano gated cheese, olive oil and garlic. Never use too much cheese the recipe will develop a bitterness. Never over cook the eggs. As this will make them dry and will be hard to swallow on the beach. The eggs and olive oil keep the bread moist