Frittata di Erbe Selvatiche Abruzzese
Abruzzo — Majella e Gran Sasso highlands
Abruzzo's spring herb frittata — mountain eggs (from free-range hens in the Abruzzo highlands), beaten with a blend of wild herbs foraged from the hillsides: wild fennel fronds, fresh borage, nettle tips (blanched), wild garlic (aglio orsino), and fresh pecorino grated at the last moment. Cooked in a cast-iron pan over low heat until the base is golden and the top just set, then finished under the grill. The herb quantity is assertive — not a frittata with some herbs, but a frittata where herbs are equal to egg in volume.