This is one of the real classics of [Friuli-Venezia Giulia] cuisine. You will find it
wherever you travel, especially in springtime when wild herbs sprout in
fragrant profusion all over la terra fortunata. The key here is to use as
large a variety of herbs, grasses, and greens as you can locate. It is
traditional that there be at least five different types. Among the most
famous are silene, hops, melissa, mint, verbena, basil, marjoram, sage,
parsley, spinach (just a little), fennel leaves, Swiss chard, zucchini
(courgette) flowers, wild fennel, beet greens, chervil, sorrel, and celery
leaves. This frittata is served piping hot, tepid, or cold. As always, it
should be covered if allowed to cool, and cut into wedges before serving.
Makes 4 to 8 servings.
- 2 tablespoons/30 g unsalted butter, or more if needed
- 2 tablespoons/30 g minced chives or onions
1 1/2 cups/400 g fresh herbs and greens, all carefully cleaned and dried,
then torn into small pieces
- 12 large eggs
- 6 tablespoons/100 ml whole or low-fat milk
- 1 tablespoon/15 g unbleached all-purposeflour
- 2 tablespoons/30 grams grated aged or semi-aged montasio cheese
- freshly ground black pepper
DIRECTIONS Thoroughly butter the bottom and sides of an 8-inch/20-cm nonstick skillet.
If 2 tablespoons/30 g are not sufficient, use more butter. Place the pan over
low heat; when the butter becomes warm, add the chives or onions. Heat
gently, just until they give off a little fragrance. Add the herbs and greens
and, if necessary, a little more butter. Stir so that all the flavors mingle.
While the greens are heating, beat the eggs, milk, flour, cheese, and a
little pepper into a large bowl. Add the egg mixture to the greens and stir
with a fork, taking care to avoid scraping the fork along the bottom of the
pan. While working with the fork in one hand, shake the pan continuously to
prevent the frittata from sticking.
Once the frittata has a rather firm skin on the bottom, slide it out of the
pan and onto a plate. Invert the frittata back into the pan so that the
less-cooked side of the frittata is now face-down in the pan. Return to the
heat and cook for 2 to 3 minutes, shaking the pan continuously to prevent
sticking. The frittata is done when the bottom is firm and light chestnut-brown.
Slide the frittata onto a dish for serving. If you plan to cool the frittata,
cover it with a clean cloth or paper towels. Cut into wedges before serving.
Variations: To make a baked omelet, preheat the oven to 300°F/150
°C. Prepare the greens as above and transfer to a buttered
8-inch/20-cm baking dish. Beat the eggs, milk, flour, cheese,and pepper in a
large bowl and pour over the greens. Bake for 15 minutes, unmold onto a
plate, cut into wedges, and serve.
Although usually served plain, you can drape a paper-thin slice of prosciutto
di San Daniele over the frittata before serving.
Wine: Many wines seem to go well with this preparation, including Collio
Bianco, Tocai, Sauvignon Blanc, dry Verduzzo, and dry Prosecco