By Ippolita Douglas Scotti:
The great Italian connoisseur Pellegrino Artusi asked in his famous book Science in the Kitchen and the Art of Eating Well, written in 1891: “Who can’t cook a frittata?” The Italian frittata has been a popular dish since in the Middle Ages. In 1465, the famous chef and culinary writer Mastro Martino da Como mentioned a recipe for a frittata filled with various herbs and fresh cheese in his most famous cookbook, Libro de Arte Culinaria (Book of the Art of Cooking).
Frittata with fresh herbs has a very ancient origin. In Ancient Rome, they prepared it exactly like the recipe I’m going to share with you—with herbs and fresh goat cheese. This delicious dish is so simple to make and so good—and of course, everybody can cook a frittata!
So, are you ready to cook this fantastic frittata? It is easy, cheap, and really delicious.
You can serve it warm or cold or cut into large diced pieces as an appetizer. Choose your favorite aromatic herbs, and if you want to add a special kick, stir a dash of chili pepper into the mixture along with one tablespoon of grated Parmesan.
Fresh Herb Frittata
8 fresh eggs
2 oz (50 g) goat cheese
Salt and pepper
1 Tbs Extra Virgin olive oil
Mince the fresh herbs and mix them in a bowl with goat cheese.
In another bowl, whisk eggs with salt and pepper.
Add to cheese/herb mixture and stir well.
Heat a large pan with the olive oil. Gently pour in the egg mixture.
Cook for five minutes and flip the frittata to cook the other side.
Serve hot or cold with a slice of crusty bread.
Contessa Ippolita Douglas Scotti di Vigileno is a true Italian—born in Florence, Italy, from a long line of eccentric Italian aristocrats, she has traveled the world in search of adventure, romance, and magical, mouth-watering recipes. "Ippo" loves Italian history, especially as it relates to food. Author of There's a Beatle in My Soup, Curcuma e Zenzero (Ginger & Tumeric), 101 Perche Sulla Storia di Firenze (101 questions on Florence History), The Grimore, The Magic of the Moon, and Magic Herbs (all published by Newton Compton Publishers).