Hop Shoot Omelette
- Gluten Free
- Lactose Free
- Vegetarian
- Difficulty: Easy
- Prep time: 15 min
- Cook time: 45 min
- Makes: pieces
- Cost: Very low
PRESENTATION
Frittata di Bruscandoli is like a taste of Italian spring. Really. Across Italy, especially in regions like Lombardy, Emilia-Romagna, and down to Cilento, locals are out there hunting for wild hop shoots, known as bruscandoli. These shoots—sometimes called 'asparagina' or 'viticedda'—bring a fresh twist that makes the frittata really, really special. And look, with Montasio cheese adding a creamy bite, the mix of eggs and hop shoots becomes both simple and savory. It's one of those meals that feels so earthy, you know? Like you're connected to the fields and forests where these wild greens grow.
The wild hop shoot frittata is more than just a dish. For real. It’s about keeping those family traditions alive that make spring feel special every year. In rural areas, these hop shoot frittata recipes pop up in so many forms. While some folks toss the shoots into soups or risottos, the frittata version feels both light and filling—perfect for a picnic or a chill weekend lunch. And in places like Umbria, the hop shoots go by 'luperi,' but the vibe is the same. That classic spring green flavor is something else.
People just love how the bruscandoli frittata recipe turns such a short-lived ingredient into something truly worth waiting for. The egg base? It's moist and slightly fluffy, with the cheese turning golden around the edges. Can't go wrong. It’s a dish that pairs beautifully with rustic bread—maybe a salad—and really, nothing else is needed. So here's the thing, this frittata isn’t just easy to make; it’s a cherished part of Italy’s seasonal frittata traditions that people still, like, totally celebrate today.
- INGREDIENTS
- Ingredients for a 10-inch diameter baking pan
- Bruscandoli (hops) 14.1 oz (400 g)
- Eggs 6
- Montasio cheese 4.25 oz (120 g)
- Shallot 1
- Rosemary 3 sprigs
- Vegetable broth to taste
- Fine salt to taste
- Black pepper to taste
- Extra virgin olive oil to taste
How to prepare Hop Shoot Omelette
To make the bruscandoli omelet, start by washing the shoots under cold running water 1, then place them on a tray and pat them dry with paper towels 2. Separate the leaves from the stems 3
and set them aside 4, the stems are not used because they are too tough. Chop the rosemary 5, peel, and chop the shallot 6.
In a pan, heat a drizzle of olive oil 7, add the chopped shallot and let it soften over low heat for 5 minutes, then drizzle with a ladle of Vegetable broth 8. Season with the chopped rosemary 9.
Continue cooking for a couple of minutes, then add the bruscandoli 10 and pour in another ladle of broth 11, continue cooking over high heat for another 5 minutes. Once the herbs are tender, turn off the heat and transfer them to a bowl 12.
In a separate bowl, beat the eggs with a whisk 13, add salt, pepper, and the cooked bruscandoli 14. Cut the Montasio cheese into small cubes 15
and add them to the egg mixture (16-17). Now butter and line a 10-inch diameter baking pan with parchment paper 18,
pour the egg and bruscandoli mixture into the pan (19-20) and bake the omelet in a preheated static oven for 35 minutes at 356°F (if using a convection oven, bake at 320°F for 25 minutes). Once cooked, remove the bruscandoli omelet from the oven 21 and let it cool slightly before serving.