Recipe
Apulian-style Frittata di Vitalba
Savory Apulian Delight: Frittata di Vitalba with a Twist
4.5 out of 5
Indulge in the flavors of Apulian cuisine with this delightful twist on the classic Italian dish, Frittata di Vitalba. Bursting with local ingredients and traditional spices, this Apulian-style frittata is a true culinary masterpiece.
Metadata
Preparation time
15 minutes
Cooking time
20 minutes
Total time
35 minutes
Yields
4 servings
Preparation difficulty
Easy
Suitable for
Vegetarian, Gluten-free, Low-carb, Keto-friendly, Mediterranean diet
Allergens
Eggs
Not suitable for
Vegan, Dairy-free, Paleo, Whole30, Nut-free
Ingredients
In the Apulian adaptation of Frittata di Vitalba, we incorporate the flavors and ingredients specific to Apulian cuisine. This includes the use of vitalba, a wild asparagus commonly found in the region, as well as the addition of traditional Apulian herbs and spices. These modifications give the frittata a distinct Apulian twist, making it a unique and flavorful dish. We alse have the original recipe for Frittata di vitalba, so you can check it out.
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6 large eggs 6 large eggs
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200g (7oz) vitalba (wild asparagus), trimmed and chopped 200g (7oz) vitalba (wild asparagus), trimmed and chopped
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2 tablespoons olive oil 2 tablespoons olive oil
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1 small onion, finely chopped 1 small onion, finely chopped
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2 cloves garlic, minced 2 cloves garlic, minced
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2 tablespoons fresh parsley, chopped 2 tablespoons fresh parsley, chopped
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1 tablespoon fresh oregano, chopped 1 tablespoon fresh oregano, chopped
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Salt and pepper, to taste Salt and pepper, to taste
Nutrition
- Calories (kcal / KJ): 180 kcal / 753 KJ
- Fat (total, saturated): 14g, 3.5g
- Carbohydrates (total, sugars): 3g, 1g
- Protein: 11g
- Fiber: 1g
- Salt: 0.5g
Preparation
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1.In a large bowl, whisk the eggs until well beaten. Season with salt and pepper.
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2.Heat olive oil in a non-stick skillet over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
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3.Add the vitalba to the skillet and cook for 3-4 minutes, until tender.
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4.Pour the beaten eggs into the skillet, ensuring they cover the vitalba evenly.
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5.Sprinkle the chopped parsley and oregano over the eggs.
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6.Cook the frittata on medium-low heat for about 10-12 minutes, or until the edges are set and the center is slightly jiggly.
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7.Carefully flip the frittata using a large plate or lid, and cook for an additional 5-6 minutes until cooked through.
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8.Slide the frittata onto a serving plate and let it cool slightly before slicing.
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9.Serve warm or at room temperature.
Treat your ingredients with care...
- Vitalba (wild asparagus) — Make sure to trim the tough ends of the vitalba before chopping. If you can't find vitalba, you can substitute it with regular asparagus.
Tips & Tricks
- For a creamier texture, you can add a splash of milk or cream to the beaten eggs before cooking.
- Experiment with different herbs and spices to customize the flavor of your frittata.
- Serve the frittata with a side of fresh salad or crusty bread for a complete meal.
- Leftover frittata can be refrigerated and enjoyed cold or reheated the next day.
- Don't overcook the frittata to ensure a moist and tender texture.
Serving advice
Serve the Apulian-style Frittata di Vitalba warm or at room temperature. Cut it into wedges and serve as a main dish for breakfast, lunch, or dinner. It can also be sliced into smaller portions and served as an appetizer or part of a brunch spread.
Presentation advice
Garnish the frittata with a sprinkle of fresh parsley or oregano to add a pop of color. Serve it on a platter or individual plates, and accompany it with a side of fresh salad or roasted vegetables for an appealing presentation.
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