Apulian-style Frittata di Vitalba

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.

• 6 large eggs 6 large eggs
• 200g (7oz) vitalba (wild asparagus), trimmed and chopped 200g (7oz) vitalba (wild asparagus), trimmed and chopped
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 2 tablespoons fresh parsley, chopped 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh oregano, chopped 1 tablespoon fresh oregano, chopped
• 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

1. 1.
   In a large bowl, whisk the eggs until well beaten. Season with salt and pepper.
2. 2.
   Heat olive oil in a non-stick skillet over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
3. 3.
   Add the vitalba to the skillet and cook for 3-4 minutes, until tender.
4. 4.
   Pour the beaten eggs into the skillet, ensuring they cover the vitalba evenly.
5. 5.
   Sprinkle the chopped parsley and oregano over the eggs.
6. 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.
7. 7.
   Carefully flip the frittata using a large plate or lid, and cook for an additional 5-6 minutes until cooked through.
8. 8.
   Slide the frittata onto a serving plate and let it cool slightly before slicing.
9. 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.