Frittata di Erbe Amare

Frittata of Bitter Herbs

Preparation info
  • Serves


    • Difficulty


Appears in
A Lombardian Cookbook

By Alessandro Pavoni and Roberta Muir

Published 2015

  • About

This versatile recipe can be served hot or cold. It’s great for breakfast, offered as part of a mixed antipasti, or served as an entrée or light main course. The quantities can be halved if you only have a small frying pan. In Italy we use whatever bitter herbs or wild greens are on hand, often including a spicy bitter herb we call erba amara – that may just be the name in my dialect – I think it is part of the mint family. It’s not available in Australia so I use regular mint here i