Springtime recipe

Sclopit frittata


Spring is here and there’s no better way to usher in the new season than to indulge in its newly available fruits and vegetables. Whether it’s sunny and warm where you live, or rainy and gray, this is the time to reincorporate vegetable-based dishes and fresh ingredients into your cooking routine.

This recipe is perfect for Springtime. Very popular in Friuli, is simple to cook an very tasty.


8 large eggs
1 tablespoon milk
1/3 cup finely grated Parmigiano Reggiano
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 cup sclopit (bladdes campion young leaves)
4 tablespoon extra-virgin olive oil
2 tablespoon thinly sliced onion


Whisk first 5 ingredients in a medium bowl; set aside. Heat oil in a medium nonstick skillet over medium-high heat. Add onion and sclopit; saute until soft, about 6 minutes. Stir in egg mixture.
Cook over medium-high heat, lifting up cooked egg around edges with a heat-proof rubber spatula to let uncooked egg flow underneath, 2 to 3 minutes. Reduce heat to medium and cook, covered, until it appears mostly set, with a moist top and center, 3 to 5 minutes more.
Slide the frittata onto a platter. Cut into wedges; serve hot or at room temperature.


Perfect with Ribolla gialla, the tipical Springtime wine.