Wild Herb Frittata

In the dialect of the Veneto Hills of Italy, tortel is another word for frittata, which here usually means a frittata made with herbs.

Yield: serves 2-4


  • 4 eggs
  • <sup>1</sup>⁄<sub>4</sub> cup dry breadcrumbs
  • 2 Tbsp. grana padano or parmigiano-reggiano
  • Pinch salt
  • Pinch baking soda
  • 1 Tbsp. chopped costmary or dandelion leaves
  • 1 Tbsp. extra-virgin olive oil
  • Red wine vinegar


  1. Beat eggs well in a medium bowl. Add breadcrumbs, grated cheese, a pinch of salt, and a pinch of baking soda and beat well. Stir in costmary or dandelion leaves.
  2. Heat oil in a large nonstick skillet over medium-high heat. Add egg mixture and cook, without stirring, until bottom is evenly golden brown and top is almost set, about 4 minutes. Carefully invert frittata onto a large plate and return to skillet, browned side up. Cook second side until pale golden, about 1 minute.
  3. Transfer frittata to a plate, cut into wedges, and serve warm or at room temperature, sprinkled with a little red wine vinegar, if you like.