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A period dish

Herb Frittata

Eggs beaten with young herbs and cooked slowly into a flat omelette, served warm or cold.

Serves 4

The frittata was the Italian way with eggs: beaten with whatever herbs or vegetables were at hand and cooked slowly in oil or butter. It could be served hot from the pan or sliced cold the next day.

Ingredients

Produce

  • 2 cup spinach
  • 1 bunch parsley
  • 1 bunch mint

Dairy & Eggs

  • 6 eggs
  • 1/2 cup pecorino

Oils & Vinegars

  • 3 tbsp olive oil

Spices & Seasoning

  • salt

Method

  1. Beat eggs with salt and a little grated cheese.

  2. Chop spinach, parsley, and a few mint leaves and fold them into the eggs.

  3. Heat oil or butter in a wide pan and pour in the mixture.

  4. Cook over low heat until the base is set, then flip it or finish it under a low flame.

  5. Slide it onto a plate and serve warm or at room temperature.

View a published recipe at Epicurious (opens in a new tab)

Served at

The Diet at Augsburg · Augsburg, Germany