The fresh herb frittata is a typical dish from Italy’s Friuli-Venezia Giulia region. It was prepared for us by a local chef who used herbs that he found growing in the surrounding farm. He used a combination of fresh fennel, dill, mint, hops, sage and chives to make the simple dish as an appetizer. The fragrant frittata was then cooled and served to us with long toothpicks along with local wine. For Italians, wine is always meant to be shared with food and, of course, friends. So if you find yourself wandering around a local farmers market and wondering what you could do with all of the fresh herbs on offer, this could be it. On on your way home, pick up a nice bottle of white wine and invite a few friends to enjoy it with. For this recipe, I encourage you to find local fresh herbs that are in season.
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- 4 Tablespoons Butter
- 1 Dozen Fresh Eggs
- 1/2 cup diced onions
- 1 1/2 Cups Fresh Herbs - very finely chopped
- Choose a skillet that is 8" to 12" wide and minimally 2" deep. Make sure that you have a plate that is a few inches wider than the size of the skillet so that you can use it to assist with flipping the frittata over part way into cooking.
- Heat the skillet to medium and add butter and onions
- Cook onions until translucent (about 4 minutes)
- Crack the eggs into the pan and add the herbs. Mix only enough so that the yolks and whites combine.
- Cook until edges start to pull away from the sides of the pan, 5-7 minutes
- Use a large plate to help you flip the frittata: put the plate over the top of the pan, quickly invert the pan over onto the plate, and then slide the frittata back into the pan.
- Cook for additional 5 minutes
- Remove from pan, allow to cool for 5-10 minutes, and then slice into bite sized pieces.
Here are more stories about our travels through the Friuli-Venezia Giulia Region (and how you can plan your own):
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