Veggie patch fritatta

This is such a lovely fresh recipe. Add a beautifully tossed salad & some great bread and you have all the makings of a wonderful and simple lunch or supper. We’ve used what we had in the garden: radishes and snowpeas – so use what YOU have!

Fresh from the garden: eggs, onion, radishes, snowpeas, parsley, rocket
Recipe source: Melissa
Serves: 4 at home or 24 tastes 

What to do:

• Preheat the oven with grill element on to 180C.
• Peel and finely chop the onion. Trim the radishes, wash well and then carefully slice into thin discs.
• Top, tail and de-string the snowpeas and chop into 4 or 5 pieces. Wash and spin-dry parsley and chop finely.
• Wash and spin-dry the rocket and roll up in a clean tea towel, reserving in the fridge until needed.
• Heat the butter and olive oil in the frying pan, and when melted, add the onion and cook on a medium heat until translucent. Then add the radish slices and cook for about 5 minutes until golden. Sprinkle with a pinch of flaked salt and add the snowpeas, tossing to combine.
• Meanwhile, crack the eggs into the large bowl – making sure there is no shell – and beat them together with a pinch of salt and grind of pepper. Stir in the parsley.
• When the butter has melted, carefully pour the eggs into the frying pan and turn the heat to medium-low. Cook, undisturbed, for about 5 minutes or until the bottom of the frittata is firm, checking by gently lifting up the frittata up at the side of the pan.
• Transfer the frying pan to the oven. Bake, checking every couple of minutes or so, just until the top of the frittata is no longer runny. This should take about 5 to 7 minutes more.
• Carefully remove from the oven with oven mitts – remembering that the handle will be HOT! – and let rest for a few minutes.
• Then, still holding the handle with the oven mitt place a clean medium chopping board over the frying pan and turn the whole lot upside down so that the frittata falls gently onto the board.
• Divide the rocket onto the serving plates with a little drizzle of olive oil, cut the frittata into wedges or cubes, and transfer onto the rocket. Serve and eat!