Rustic Italian Frittata

Torta d’erbe, a delicious 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 filled with fresh local vegetables of the season.

It’s similar to a baked omelet and is often prepared for Italian Easter celebrations.

When I was in college, in the early 70’s, I took a gourmet cooking class and have saved this recipe throughout the years. I love it because it combines 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 raise 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 sorts of fresh herbs.

This recipe is easy to make and is perfect for potlucks, picnics, and brunches.

Just FYI, torte d’erbe (Italian Frittata ) was a favorite dish of the Romans and the Medici’s snacked on it as well.

Enjoy this Rustic Italian Frittata!

Rustic Italian Frittata

 

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Prep time

15 mins

Cook time

1 hour 30 mins

Total time

1 hour 45 mins

 

An Italian dish that is bellisimo! Serve it with a green salad.

Author: Rebecca Forstadt Olkowski

Recipe type: Lunch

Cuisine: Italian

Serves: 8 servings

Ingredients

• 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

Instructions

1. Place the leeks, cabbage, zucchini, green onions, Swiss chard and potatoes in a large pot.
2. Fill half the pot with water and boil covered for 30 minutes until the potatoes are tender.
3. Cool slightly.
4. Coarsely chop up the vegetables and put them into a large bowl..
5. Add the garlic, chili flakes, salt, pepper,oil and nutmeg.
6. Toss lightly.
7. Add the bread crumbs, Parmesan cheese and eggs.
8. Stir until blended.
9. Grease a casserole pan, baking pan or 10 inch pie plate.
10. Chop the vegetables into ½ inch pieces.
11. Place in a large bowl.
12. Bake in the oven for 45 minutes.
13. Cool and then cut into squares or wedges.

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