Rebecca blogs at Baby Boomster where she writes about traveling, eating and living well for women over 50. This recipe was first featured there.
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 entrée. 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 frittatas is that you can use any type of vegetable that’s available and sprinkle in all sorts of fresh herbs.
This recipe is easy to make and is perfect for potlucks, picnics and brunches.
Rustic Italian Frittata Recipe
- 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.
Are you a frittata fan? What do you like to include in yours? I hope you try this one and enjoy.