For my Great-Granny Maddalena’s frittata, the main ingredients were eggs, some salt and flat-leaf parsley. She also used a lot of olive oil (her frittata never stuck to the pan!)
In Italy, she included ‘mountain greens’ that she’d collected from the hillsides in her apron, such as agretti, wild asparagus, nettles and an array of ‘wild greens’.
The frittata may also be baked in an oven rather than in a pan. This is a version of her frittata I made with asparagus and red onion – I stress this is ‘home cooking’ not ‘chef cooking’!!