Spring Herb Egg Frittata

Our family’s classic Spring Herb Egg Frittata recipe is made in 15 minutes. Made with fresh spring herbs, eggs, and prosciutto.

Welcome to one of the most traditional dishes we’ve ever shared on this blog. This Spring Herb Egg Frittata is a classic and evergreen dish, traditional to our home region. It’s a dish that started of poverty, originating from those days when times where hard and food was scarce.

In those days, even eggs were a luxury, though rural families used to keep chickens. But herbs and edible plants were abundant in springtime. All you had to do was take a walk in the nearest meadow.

You will only need a couple of ingredients to make this Spring Herb Egg Frittata: eggs, herbs, salt, pepper, and prosciutto (leave out for a vegetarian option). This herb egg frittata is:

• low-carb
• gluten-free
• dairy-free
• and easy to make!

Even though making this dish is a tradition and really easy, it is the herb combination that gives it a very distinct taste. And so one day, Kristina and her mom went picking herbs together, so the knowledge could be passed on and written down. Many of the plants her mom picked up, we didn’t know the right term for, just the dialect name for it. One herb was just “I don’t know what this is called, but my mother always put it in,” and she just named it “the one with the blue flowers“. 

Thankfully, we managed to look up all the herbs and give them their right names (the one with the blue flowers turned out to be ground ivy).

If you decide to give this dish a try, be sure to use A LOT of herbs! It isn’t so green in color for nothing!

Herb Frittata Ingredients

This recipe is very simple and only calls for 3 main ingredients:

Eggs – The base of the frittata, providing structure and richness

Fresh herbs – A vibrant blend of seasonal herbs, adds freshness and aromatic complexity

Prosciutto – A savory, slightly crispy element that complements the fresh herbs, you can swap it with bacon or ham, or leave out for a vegetarian version

Salt & Pepper

What kind of herbs can I use for this herb egg frittata?

You can use any fresh herbs you like to make this frittata, but we usually use a blend of:

• baby spinach
• parsley
• lemon balm (melissa officinalis)
• mint leaves
• yarrow (achillea millefolium)
• feverfew (tanacetum parthenium)
• ground-ivy (glechoma hederacea), and
• fennel (foeniculum vulgare)
• Sometimes, we also add baby nettles.

How can I make this dish vegetarian?

You can easily make this frittata vegetarian by leaving out the prosciutto and just using herbs and eggs. You can even toss some grated parmesan in there.

How to make this Spring Herb Egg Frittata:

Prep the herbs:

Wash the fresh herbs thoroughly to remove any dirt or grit, and dry them well with a towel or in a salad spinner. This is important because excess moisture can affect the texture of the frittata.

Chop the herbs finely. You should have about 2 cups of chopped herbs. The finer the chop, the more evenly they will mix into the eggs.

Whisk the egg mixture:

In a bowl, crack the eggs and season with a pinch of salt and a dash of black pepper.

Whisk for about 30 seconds to a minute. This will help incorporate air into the eggs, making them fluffier when cooked. The more air incorporated, the lighter the frittata will be.

Once the eggs are whisked, add the chopped herbs and stir to combine.

Cook the prosciutto:

Cut the prosciutto into smaller pieces (about 1-inch strips or small squares). This helps the prosciutto crisp evenly and makes it easier to distribute in the frittata.

Heat olive oil in a large non-stick or cast-iron pan over medium heat. Add the prosciutto to the pan.

Fry the prosciutto on both sides until crispy, about 2–3 minutes per side. Be mindful of the heat so that it doesn’t burn; you want it to get crispy but not overly charred.

Tip: If your prosciutto is particularly salty, you can cut back on the added salt in the egg mixture. You can also use bacon or pancetta as an alternative for more flavor.

Add the egg mixture:

Once the prosciutto is crispy, pour the herb-egg mixture over the prosciutto in the pan.

Stir gently to ensure the prosciutto is evenly distributed and the surface is level. This will ensure an even cook for the frittata.

Tip: For an extra fluffy frittata, you can lift the edges of the eggs with a spatula to allow any uncooked egg to flow underneath.

Cook the frittata:

Cover the pan with a lid and reduce the heat to medium-low.

Let it cook for about 5 minutes, or until the bottom side is golden-brown and set. You should see the edges firm up, but the top will still be slightly runny.

Tip: If you’re unsure, gently lift the edge with a spatula to check if it’s golden brown. Be careful not to break the frittata.

To flip the frittata, use the lid of the pan – place the lid over the pan and carefully invert the pan to let the frittata rest on the lid.

Hold the lid firmly and ensure the frittata is well-set before flipping. If you don’t feel confident flipping it whole, you can cut it into wedges and flip each section separately.

Slide the frittata back into the pan, uncooked side down.

Cook the second side for 2–3 more minutes, without the lid, until the frittata is fully set and golden brown on both sides.

Serve:

Once cooked through, remove the frittata from heat and let it cool slightly.

Slice and serve with a big bowl of salad, a slice of crusty bread, or roasted vegetables for a complete meal.

Can I make this Spring Herb Egg Frittata the night before?

Absolutely! This frittata is good to eat even cold. We actually often times make it for picnics or birthday parties and serve it room-temperature, so making it the night before is totally fine.

How long can I keep this frittata in the fridge?

You can keep it for up to 3 days, refrigerated in an air-tight container. Just make sure to cool it down completely before storing.

How do I serve this frittata?

We usually serve it with a side of whole-grain bread or sourdough, but a bowl of mixed salad greens will go along splendidly well.

Remember, this can make a wonderful meal-prep lunch. We’d even go as far as putting it in a sandwich!

Looking for more delicious recipes? Start here.