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This is an excerpt from Libro di cucina / Libro per cuoco
(Italy, 14th/15th c. - Louise Smithson, trans.)
The original source can be found at Louise Smithson's website

XXXV - Herbetella, (herb omelet) etc. If you want to make herbatella cooked in a frying pan, take mint and sage, and parsley and marjoram and every good herb that you may have, pound everything together in a mortar, and bacon fat and temper with eggs, and thus in a frying pan with fat.

Other versions of this recipe:

ERBOLATES (Forme of Cury)

Erbolate (Fourme of Curye [Rylands MS 7])

ERBOWLE (Forme of Cury)

Erboule (Fourme of Curye [Rylands MS 7])

Hebolace (Forme of Cury)

Chebolace (Fourme of Curye [Rylands MS 7])

Herbe-blade (Two Fifteenth-Century Cookery-Books)

Arbolettys (Two Fifteenth-Century Cookery-Books)

Herbelade (Two Fifteenth-Century Cookery-Books)