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Delicious Italian Frittata Recipe

delicious and rustic Italian frittata recipeRebecca 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

Prep time: 

Cook time: 

Total time: 

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.

Are you a frittata fan? What do you like to include in yours? I hope you try this one and enjoy.

Rebecca Olkowski

<strong>Rebecca Forstadt Olkowski</strong> is the founder of <a href="http://www.babyboomster.com">BabyBoomster.com</a>, an online magazine for women over 50 who are passionate about traveling, eating, living well and enjoying life. She also co-hosts the popular podcast <a href="http://www.2boomerbroads.com">2 Boomer Broads</a> - <em>Life, love, laughs and unsolicited advice</em> for women over 50 available on <a href="https://itunes.apple.com/us/podcast/2-boomer-broads/id901197162?mt=2">Itunes</a> and <a href="http://www.stitcher.com/s?fid=51647&refid=stpr">Stitcher Radio</a>. For over 35 years, Rebecca has worked as a <a href="http://www.rebeccaforstadt.com">professional voice actor</a> in Los Angeles with extensive credits in film, television, cartoons, video games, and is best known for her work in the anime genre.

Rebecca Olkowski

Rebecca Forstadt Olkowski is the founder of BabyBoomster.com, an online magazine for women over 50 who are passionate about traveling, eating, living well and enjoying life. She also co-hosts the popular podcast 2 Boomer Broads - Life, love, laughs and unsolicited advice for women over 50 available on Itunes and Stitcher Radio. For over 35 years, Rebecca has worked as a professional voice actor in Los Angeles with extensive credits in film, television, cartoons, video games, and is best known for her work in the anime genre.

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Yasmin Lowe

Thursday 28th of April 2016

This recipe looks fantastic!

Rebecca Olkowski

Thursday 28th of April 2016

Thanks Yasmin. It's one of my favorites.

Leanne

Thursday 28th of April 2016

I love a great frittata - it ticks all the boxes for being quite healthy and managing to use up a lot of the left overs hanging around in the fridge. This recipe looks delicious!

Rebecca Olkowski

Thursday 28th of April 2016

The great thing about frittatas is that you can put any vegetable you have in the fridge or that is in season into the mix.

Cathy Lawdanski

Wednesday 27th of April 2016

I love frittatas and this one sounds great. Cabbage is not a vegetable I include, but I am eager to see what this one tastes like. Without cheese, it sounds like a really light dish. I love cheese, but am trying to cut calories and it sounds so flavorful! Pinning!

Rebecca Olkowski

Thursday 28th of April 2016

You'd be surprised. The cabbage makes it sort of sweet. Although, not everyone can eat it. Thanks for pinning it.

Sheryl Kraft

Wednesday 27th of April 2016

I'm always looking for another great way to cook with eggs - thanks for this. Can't wait to try it out for myself.

Rebecca Olkowski

Thursday 28th of April 2016

Thanks, Sheryl, Please enjoy it. Let me know how it turns out.

Ellen Dolgen

Wednesday 27th of April 2016

What a wonderful recipe for a Sunday brunch. I usually, always, have these ingredients in my kitchen. I shall give this a whirl on Sunday.

Rebecca Olkowski

Thursday 28th of April 2016

Thanks, Ellen. Hope you enjoy it. I've had that recipe for a long time and love it!

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