A frittata, made with all the wild herbs one can possibly find, is typical of the Easter period, when the first spring shoots are plentiful. Everything goes into the mixture, such as wild asparagus or cultivated thin asparagus, wild garlic leaves, wild hops, borage, chicory and many more. These are combined with whatever is available in the vegetable garden, such as pea shoots, broad bean shoots, broccoli or rocket flowers, the new season’s tiny artichokes, and so on; there is no limit to the possible combinations. This is a typical recipe from Umbria, where wild edible plants are available all over the countryside in the springtime. Serve the frittata either hot or cold with salad, if you like.
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