Frittata con Le Erbette Odorose

Frittata with Fresh Herbs

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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 seasonโ€™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.

Ingredients

  • about 45 ml/3 tbsp extra virgin olive oil
  • 1 garlic bulb, cloves chopped
  • 5 small spring onions/scallions, chopped
  • a small bunch of fresh mint leaves, chopped
  • a small handful of fresh lemon balm leaves, chopped
  • a small handful of fresh flat leaf parsley leaves, chopped
  • a small handful of fresh chervil leaves, chopped
  • 8 eggs
  • sea salt and ground black pepper
  • salad leaves, to serve (optional)

Method

  1. Put the oil in a non-stick frying pan and add 45 ml/3 tbsp cold water. Add the garlic, spring onions, mint, lemon balm, flat leaf parsley and chervil, and cook for 5 minutes, or until softened.

  2. Beat the eggs together in a small bowl, then season with salt and pepper.
  3. Pour the beaten eggs into the frying pan with the herb mixture and stir gently with a wooden spoon to combine.

  4. As the egg begins to set, rock the pan slightly from side to side and pull the outer edge of the frittata towards the middle, making sure the underneath of the frittata sets completely, without burning.
  5. Cover the frittata with a plate that is larger than the pan. Turn it over in one smooth movement, so that it lands safely on the plate.
  6. If the pan looks completely dry, add a little more oil, then slide the frittata back into the hot pan, starting at the opposite side of the pan and drawing the plate back towards you.
  7. Shake the frittata into position, flatten it gently with a spatula, and continue to cook it until it is golden brown underneath.
  8. Slide the frittata out on to a serving platter and serve it hot or cold, cut into wedges, with a green salad alongside, if you like.

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