Our family's classic herb egg frittata recipe, made in 15-minutes 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 Kristina’s home region. It’s a dish that started out 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 chicken. But herbs and edible plants were abundant in springtime. All you had to do was take a walk on the nearest meadow.
Of course today we don’t struggle as much with just the basic survival and we can afford once luxurious ingredients to be added to the dish, evolving it with the times. Still, you’ll only need a couple of ingredients to make this Spring Herb Egg Frittata: eggs, herbs, salt, pepper, and prosciutto (leave out for vegetarian option). This herb egg frittata is:
- 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 at all the herbs up and give them their right names (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!
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), a bunch of mint leaves, yarrow (achillea millefolium), feverfew (tanacetum parthenium), ground-ivy (glechoma hederacea), and also fennel (Foeniculum vulgare) or baby nettles.
How can I make this dish vegetarian?
You can easily make this frittata vegetarian by leaving out the prosciutto and just use herbs and eggs. You can even toss some grated parmesan in there.
Can I make this 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 also 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!
- 5 eggs
- pinch of salt
- dash of black pepper
- 100 grams prosciutto
- 6 cups mixed fresh herbs
- Wash and thoroughly dry the herbs with a towel, then chop finely (you should get about 2 cup of chopped herbs).
- Toss the chopped herbs into a bowl, add eggs, season with salt and pepper and give it a good whisk so the eggs increase in size and get fluffier.
- Cut the prosciutto slices into smaller pieces.
- In a large pan heat some olive oil, add sliced prosciutto and fry on both sides until crispy.
- Pour the herb egg mixture over the fried prosciutto, stir a bit to ensure a level surface, and cook on medium fire with the lid on for about 5 minutes, or until the bottom side of the frittata looks golden-brown.
- Then, with the help of the lid, turn the frittata over and cook on the other side for a couple of minutes, lid off.
- Once cooked, remove the frittata from heat and serve with a big bowl of salad, or a slice of bread.
- You can store the frittata refrigerated in an air-tight container for up to 2 days.
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), a bunch of mint leaves, yarrow (achillea millefolium), feverfew (tanacetum parthenium), ground-ivy (glechoma hederacea), and also fennel (Foeniculum vulgare) or baby nettles.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 146 Total Fat: 8g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 250mg Sodium: 797mg Carbohydrates: 2g Fiber: 1g Sugar: 0g Protein: 16g
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