Dish

Frittata di vitalba

Frittata with Borage

Frittata di vitalba is made by sautéing wild asparagus in olive oil until tender. The asparagus is then mixed with beaten eggs and cooked until set. The frittata is then flipped and cooked on the other side until golden brown. It is typically served hot or at room temperature. This dish is high in protein and low in carbohydrates, making it a great option for those following a low-carb or ketogenic diet.

European cuisine› Mediterranean cuisine› Italian cuisine

Egg Dish

Origins and history

Frittata di vitalba is a traditional dish from the region of Puglia in southern Italy. It is typically made with wild asparagus, which grows abundantly in the region during the spring months. The dish has been enjoyed for centuries by locals and is now popular throughout Italy and beyond.

Dietary considerations

Gluten-free, low-carb, ketogenic

Variations

Frittata di vitalba can be made with a variety of ingredients, including other vegetables such as zucchini or spinach. It can also be made with different types of cheese, such as Parmesan or feta.

Presentation and garnishing

Frittata di vitalba can be garnished with fresh herbs, such as parsley or chives. It can also be topped with a dollop of sour cream or crème fraîche.

Tips & Tricks

To ensure that the frittata is cooked evenly, use a non-stick pan and cook over low heat. Be sure to let the frittata cool for a few minutes before slicing and serving.