Happy Spring! Yesterday was spring equinox, the official start of the season. So it's time to start thinking about all the glorious spring veg coming our way! Right now, purple sprouting broccoli is at its best and works wonderfully in this simple frittata. Later in the year, I make it with asparagus and broad beans.
Spring Herb Frittata
Dietary: Gluten Free
- 1 medium potato, peeled and diced small
- 175g – seasonal vegetable such as wild garlic, purple sprouting broccoli, asparagus, broad beans, peas or young carrots
- 1 tbsp olive oil
- 4 eggs
- 50g ricotta
- 25g cheddar, grated
- 1 large handful of fresh herbs, such as parsley, mint or basil, chopped roughly
- sea salt and freshly ground black pepper
- In a 24cm frying pan, one without a plastic handle, heat the olive oil and gently sauté the potato, with a lid on until cooked, which takes about 10 minutes.
- Add the vegetables and sauté for a further 5 minutes.
- In a mixing bowl, whisk the eggs with the ricotta and cheddar, add the herbs and season with salt and pepper.
- Add the egg mix to the potatoes and vegetables and cook on a gentle heat, until almost set. You will need to run a heatproof spatula around the frittata to stop it from sticking.
- Pre-heat the grill.
- Grill until the top is golden.
- Cut into wedges and serve at once with (this is great with roast balsamic tomatoes and rocket leaves).
- If you don’t have a frying pan that can go under the grill, you will need to turn the frittata over in the frying pan so that you can brown the top. This is fiddly. You will need a plate that is larger than the top of the frying pan. When the frittata is cooked underneath and is almost set on top, take the frying pan of the heat and place the plate on top, holding the plate firm, flip the frittata over so that it is bottom up on the plate, then slip it back into the frying pan bottom up and cook until the underneath (originally the top) is golden. Serve at once.