(Herb Frittata)
Called fertàe cu lis jàrbis in Furlan, this thin frittata is cooked on the stovetop. The tricky part is flipping it, so make sure you use a nonstick pan and keep a large plate handy. You may add or substitute any herbs that you like, such as thyme, sage, or marjoram. In Carnia, cooks will typically use a few handfuls of wild herbs and greens picked from their backyard meadows. If Montasio stagionato is not available, you may substitute any aged cheese such as Parmigiano-Reggiano.
3 tablespoons butter, divided
1 cup coarsely chopped fresh spinach leaves
1/2 cup chopped fresh basil
1/4 cup chopped fresh Italian parsley
2 tablespoons chopped fresh mint
2 tablespoons chopped fresh chives
6 eggs
1/3 cup whole milk
1/3 cup grated Montasio stagionato
1/2 teaspoon salt
1/4 teaspoon ground black pepper
- Melt 2 tablespoons butter in a 10- or 11-inch nonstick skillet over medium heat. Add the spinach, basil, parsley, mint, and chives. Cook and stir until just wilted, about 2 minutes. Remove from heat. Cool to room temperature.
- In a medium bowl, whisk the eggs and milk until blended. Stir in the Montasio cheese, salt, and black pepper, along with the cooked spinach mixture.
- Using the same skillet, melt 1 tablespoon butter over medium heat. Pour in the egg mixture. Cook until the bottom is golden brown, about 8–10 minutes.
- To flip, slide the frittata onto a large plate. Place the skillet upside-down over the frittata. Holding the plate and skillet firmly, flip over so that the uncooked surface is now on the bottom. Cook until the bottom is golden brown and the eggs are set, about 4–5 minutes longer.
Serves 6.