Frittata Rognosa – ‘Shredded Omelette

Spinach is not everyone’s cup of tea? With this recipe it is:

(*) ‘Frittata rognosa’ is one of the Piedmontese antipasti: the classic frittata rognosa was really just salami and eggs. This simple omelet likes to be spiced up, especially with meadow and garden herbs. So, according to your mood, you can vary this recipe with your own garden herbs.

Lightly fry small diced salami in olive oil and saute chopped vegetables and kitchen herbs for a short time. Fold in the beaten eggs with a fork. Fry the omelet at low temperature until golden brown on both sides.

(**) Salame cotto, “cooked salami”, a gut-filled specialty from Piedmont, is best compared to a kind of pressed sack.

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