My herbs are finally growing once again and my ever-abundant parsley and now wild garlic are flourishing, and I remembered this outstanding green frittata which tastes so good and fresh.
Photo: Simon Lambert
Green frittata
Serves 6-8
Ingredients
5 Tbsp vegtable oil
1 leek, finely diced
4 wild garlic bulbs, thinly sliced (optional)
1 onion, finely diced
5 large good quality eggs
1½ tsp salt
1 tsp freshly ground pepper
½ tsp turmeric
1 tsp baking powder
1½ cups parsley, finely chopped
1½ cups dill, finely chopped
1 cup coriander, finely chopped
Method
Begin by heating 2 tablespoons of the oil in a large fry pan, add the leeks, wild garlic and onion and cook gently until soft and translucent (10 minutes).
Remove from the pan and set aside.
In a medium-sized bowl, whisk together the eggs, salt, pepper, turmeric and baking powder.
Gather all the fresh herbs on on large chopping board and chop them until they are fragrant and fine. Do not be tempted to use the food processor as the results will alter the flavour and texture of your frittata. Keep on chopping!
Add the herbs and cooked onion mixture to the eggs and mix gently to combine.
Preheat the grill on your oven to medium-hot.
Wipe out your fry pan after cooking the onion mixture and return to a medium heat.
Add the remaining oil and pour in the mixture. Spread evenly over the pan, cover and cook until the bottom is just set (8-10 minutes).
Remove the cover and place under the grill to set the top of the frittata. It should only take about 1 minute. Do not over-cook it!
Cool slightly, then slide on to a plate and cut into desired wedges.
