Frittata con il ghiozzo

Frittata con il ghiozzo is a traditional type of frittata originating from Friuli-Venezia Giulia. The dish is made with a combination of eggs, flour, parsley, freshwater whitebait, olive oil, and salt. The fish is dredged in flour and fried in olive oil until golden. The eggs are whisked, seasoned with salt, and then mixed with the parsley and fish. The mixture is cooked in olive oil until the bottom is set, and the frittata is then inverted and cooked on the other side until set. Once done, frittata con il ghiozzo is served warm.