1st May, 2019
Frittatas are so wonderful at any time or the year, perfect for a quick supper, light lunch and always
fabulous to take out for a wild picnic - delicious and satisfying.
Springtime brings its bounty of vibrant health-giving greens, so to eat them in any way and every day is essential to keep ourselves healthy and well.
So this frittata can be full of all the lovely spring herbs: parsley, chives, coriander, rocket, marjoram and oregano, sorrel, wild garlic, as well as the fresh young spinach or chard leaves so full of goodness.
Frittatas can be packed full of Spring's abundance!
If using an oven rather than a grill, heat at 180oc or gas mark 4.
Remove any tough stalks from the greens then wash in cold water, dry well and roughly chop.
Wash the herbs and roughly chop, again taking out any tough stalks.
Finely chop the spring onions and garlic.
Using an ovenproof frying pan, heat a little olive oil and gently fry the spring onions for a few minutes before adding the garlic. Stir gently
for a few minutes before adding the greens, letting them slowly wilt.
Add the herbs and stir in well with the greens, keep on a gentle heat.
Whisk the eggs with seasoning, cayenne and freshly grated nutmeg. Pour into the pan and sprinkle the pinenuts over the top. Allow to cook slowly for about 8 minutes then either put the pan under a medium grill or into a hot oven and cook for another 5 minutes or till it is completely set and the pinenuts are a little coloured.
As with all recipes, all sorts of different vegetables can be added. Lovely fresh asparagus is also great at this time of the year.
Cheese can also be added: perhaps a little goat’s cheese in with the eggs, or some grated parmesan on top is wonderful.
Rinse and dry the tofu then blend with the other ingredients and a little seasoning and use instead of the eggs.