Torta d’Erbe, a savory and Rustic Italian Frittata, originated in the countryside of Italy’s Tuscany region. Italians enjoy it for breakfast, lunch and sometimes as a dinner entree. An authentic Italian Torta d’Erbe is made with fresh local vegetables of the season.
Enjoy this Rustic Italian Frittata recipe! This post was originally published on 4/4/2015 and updated on 4/6/2020.
- 2 large Leeks washed and trimmed
- ½ Cabbage cut into wedges
- 2 medium Zucchini trimmed
- 1 bunch green onions (scallions) trimmed
- 1 bunch Swiss chard cleaned
- 1 Lb potatoes peeled (about 3 medium size)
- 6 Tbsp bread crumbs
- 1 tsp. fresh nutmeg grated
- 8 Tbsp. Parmesan cheese grated
- ¼ cup olive oil
- salt and pepper to taste
- 5 cloves garlic peeled and minced
- ½ tsp red chili flakes
- 3 Tbsp. olive oil
- 3 eggs beaten
- Place the leeks, cabbage, zucchini, green onions, Swiss chard and potatoes in a large pot.
- Fill half the pot with water and boil covered for 30 minutes until the potatoes are tender.
- Cool slightly.
- Coarsely chop up the vegetables and put them into a large bowl.
- Add the garlic, chili flakes, salt, pepper, oil, and nutmeg.
- Toss lightly.
- Add the bread crumbs, Parmesan cheese, and eggs.
- Stir until blended.
- Grease a casserole pan, baking pan or 10-inch pie plate.
- Chop the vegetables into ½ inch pieces.
- Place in a large bowl.
- Bake in the oven for 45 minutes.
- Cool and then cut into squares or wedges.
A frittata is essentially a baked omelet and is often prepared in Italy for Easter celebrations.
When I was in college, in the early ’70s, I took a gourmet cooking class and saved this Torta d’Erbe recipe throughout the years. I love it because it contains cabbage, Swiss chard, onions, leeks, zucchini, potatoes, and eggs. Needless to say, it’s a heart-healthy and cancer-fighting powerhouse! I added a little garlic to the original recipe because, to me, it just isn’t Italian without it. The sprinkling of nutmeg gives it a fragrant and somewhat sweet flavor. Unlike many frittata recipes, this one only requires 3 eggs, so it’s light and won’t wreak havoc on your cholesterol.
The wonderful thing about baking a frittata is that you can use any type of vegetable that’s in season and sprinkle in all your favorite fresh herbs.
It’s an easy recipe to make and is perfect to take along for potlucks, picnics, and brunches.
Just FYI, Torta d’Erbem (Italian Frittata ) was a favorite dish of the Romans and the Medici’s snacked on it as well.
Are you a fan of eating frittata? What’s your favorite combination of ingredients? Please leave a comment below.
This looks amazing! I’m totally in the mood for an incredible breakfast … now. 😉
Rebecca, is there any chance you’d be interested in re-posting this on Midlife Boulevard? Let me know. We’d love to have you!
Hi Andrea,
So glad you like the recipe. Of course, you can repost it. I’d love that. I’ll contact you.
Rebecca