Wild edible Mini-Frittatas

Garlic Mustard, Chickweed, Leek & Pancetta 

There are many, many frittata recipes in Italy for cultivated and wild edibles. 
You can cook any frittata/omlette recipe in cup cake/muffin tins to make these tasty snacks/meals.
This is a great recipe!!
It's  very easy, quick, frugal, healthy, nutritious, low calorie, flexible, 
kid-friendly, freezer-friendly  and great hot or cold.


(makes 12)

2 small or 1 large leek/s

200g chopped pancetta (bacon or ham)
a large handful garlic mustard (with chickweed about 150g)
a large handful chickweed
5  eggs
2 tbsp milk
2tbsp olive oil
salt and pepper

Chop the leeks finely
Wash the cut up the wild edibles

Soften the leeks in the oil for few minutes
Add the pancetta and cook unil golden

Add the wild leaves and heat for a few minutes, 
until they have wilted

Add to bowl and beat in  the eggs
Add milk, salt and pepper
Pour into lightly oiled cupcake tin cups
Don't fill too much (3/4) cup
Bake at 180°c for about 20 minutes depending on how you like your eggs

Serve hot or cold

I actually prefer these from the fridge the day after. Obviously young, fresh  leaves are best.
Experiment and try different combinations..... You could use onions or garlic or  add ricotta, cheese, yoghurt or cream.

Options are endless, whatever you've got;

ham and asparagus
chicken and lemon balm 
feta and mint 
sausage and nettle 
wild garlic and mushroom

Chickweed (Stellaria media)
further info @ pfaf.org/Stellaria media
Garlic Mustard/Jack in the Hedge (Alliaria petiolata)
further info @ pfaf.org/Alliaria petiolata


  1. Yum.. looks heavenly! I'll have to give these a shot!

  2. Thankyou! A few wild edible leaves always make an omlette special :-)

  3. i don't tend to add wild greens to omelettes and frittatas but after seeing yours i am inspired to so..you must have access to good eggs because they look so delightfully yellow..x

  4. Thanks Jane. The egg yolks in Italy are much yellower than in the UK, in fact the chickens are much yellower. I think that's because they have a corn-based diet (wheat-based in uk). Also Italians like really yellow yolks so that their pasta has a good color. I think natural coloring(from tagete flowers) is also added to chicken feed sometimes.

  5. Hi there! Your recipe looks great. I'm going to give it a try. I raise chickens in my backyard specifically for the eggs, so I would like to clarify that a corn-based diet does not make a more yellow yolk. Corn has no affect on the color. Hens in factory farms eat corn-based diets. They lay eggs with very pale yolks.

    Deep yellowish-orange yolks come from hens that have the opportunity to free-range. Yes - flowers like marigolds - are sometimes added to feed to enhance the yolk color, but I have found that completely unnecessary. Access to fresh greens - the weeds in my yard - is all it takes!

    Thanks again for a great recipe!

    1. Thankyou Elizabeth, and for the info :-) . I do buy free-range eggs, but even the factory farm eggs are much yellower here in Italy than in the UK. Italians wouldn't want pale yolks!!

  6. Adoro la alliaria, qui sta spuntando adesso, devo provvedere a raccoglierla al più presto!!! deliziosa anche cruda!

    1. Non vedo l'ora di vedere cosa inventi!!!

  7. These look great.......Thank you for sharing with the Clever Chicks Blog Hop this week; I hope you’ll join us again!

    Kathy Shea Mormino

    The Chicken Chick


  8. These look great!! Thanks so much for sharing it on Waste Not Want Not Wednesday, I’ve pinned it.

    Also, I’d love for you to link up your blog to my new OAS & GF Bloggers page, a place to connect with other bloggers who sometimes write about being gluten free or having oral allergy syndrome : ) http://www.poorandglutenfree.blogspot.com/p/links.html

  9. Now all you need to do is collect some wild ramps so even the onion flavor will come from the wild! :)

    Thanks for sharing at the Eat Make Grow Blog Hop


Thanks for your feedback. Comments are gladly accepted ;)