Frittata pasquale umbra

Frittata pasquale umbra is a traditional type of frittata originating from Umbria. This frittata is usually prepared for Easter lunch and it’s made with a combination of eggs, artichokes, lemon juice, aromatic herbs, olive oil, sausage, pancetta, spinach, rocket, onions, garlic, asparagus, parsley, salt, and black pepper. The sausage, pancetta, spinach, and rocket are cooked in olive oil. The onions and garlic are sautéed in olive oil in another pan. The garlic is removed, and the artichoke and asparagus are added to the same pan. The sausage and herb mixture is added to the onion mixture and cooked over low heat. The eggs are whisked and poured into the pan, and the frittata is shortly cooked before it’s finished in the oven.