Spring recipe: oven-baked frittata with herbs
Our lives are becoming more hectic every day, which is why it is important to slow down and reconnect with nature.
Growing our own food and gardening are among the fastest growing hobbies. Growing herbs and small vegetables in the garden, terrace or vegetable garden helps us relax, relieve stress and reconnect with nature with a newly found calm and well-being.
So why not use what we grow in the kitchen? The happiest place of the home, where we can share and express our creativity and passion for food.
Here is our spring recipe: oven-baked frittata with herbs
Serves 6, ready in 50 minutes
INGREDIENTS for an oven-baked frittata with herbs
- – 350 g fresh herbs (e.g. hop shoots, nettle, mint, parsley, Italian or Swiss chard, spinach, dandelion)
- – 4 shallots
- – 3 eggs
- – 30 g butter
- – Grated cheese (Parmesan and/or pecorino)
- – A pinch of salt
- – A pinch of pepper
- – Extra Virgin Olive Oil
- 1. Wash the herbs well and then cook them in boiling water (unsalted) for 3 minutes with a spoonful of oil
- 2. Drain them until dry
- 3. Sauté the herbs in the pan for 8 minutes over medium heat, adding: 30 g butter, shallots cut into rounds and a pinch of salt
- 4. Beat the eggs with salt, pepper and 15 g grated cheese and mix with the warm herbs
- 5. Grease a hinged baking tin (ø 20 cm), cover the base with baking paper and brush it with oil or butter
- 6. Pour in the mix and bake at 200 °C for 25′
Take the frittata out of the oven, let it rest for a little while and serve!