Frittata with charred spring onions, dill, mint
This is a super yummy, fast lunch or healthy dinner. Supermarkets sell herbs in spindly over priced plastic packages. Buy herbs from the market that come in huge bunches. This recipe is inspired by the greeks love of dill mint and parsley. A winning combination that brings the mouth to life.
Ingredients – serves 6
6 eggs, beaten and seasoned
1 bunch of spring onions, char-grilled and cut into inch long pieces (see Veg Box – Spring onion)
25g each of dill, mint and parsley. Finely chop the stalks, roughly chop the leaves
2 cloves garlic, finely chopped
1) In a medium sized heavy-based pan fry the garlic gently in olive oil for one minute. Add the spring onions and chopped herbs and cook for a further minute.
2) Remove the herbs from the pan and return it to the heat with some more olive oil. Add the egg to the pan then sprinkle the herbs and spring onion mixture evenly over the top. Leave it so that you see bits of colour from the herbs sticking above the surface.
3) Cook for two to three minutes till the edges start to solidify. Now put under a grill or in the oven on a low heat for a further two to three minutes. I like to serve it slightly un-set with lots of pepper.
Cook’s Notes and Variations: If you have any goats cheese or creme fraiche a few blobs cooked on top is delicious. Experiment with different herbs when you have them. Store in the fridge covered for up to three days.
THE NATURAL COOK
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