Frittata rognosa del Garda is a traditional type of frittata originating from the Veneto region, specifically Garda. It’s usually made with a combination of eggs, ground meat (pork, beef, or veal), celery, olive oil, butter, onions, pancetta, Parmigiano-Reggiano cheese, and salt.

The celery is boiled and finely chopped. The onions, celery, and pancetta are sautéed in olive oil and butter, and the mixture is seasoned with salt and pepper. Ground meat is added to the pan, cooked for about twenty minutes, and beaten eggs and grated cheese are then folded into the mixture.

Once the bottom of the frittata becomes golden, it’s flipped and cooked on the other side until done. The dish is served warm.