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!

ourkitchengarden.net

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

Equipment:

  • Chopping board & knife
  • Salad spinner
  • Tea towel
  • Measures: tablespoon
  • Medium ovenproof frying pan
  • Large bowl
  • Whisk
  • Oven mitts
  • 4 serving plates
Ingredients:

  • An onion
  • A small handful radishes
  • A small handful snowpeas
  • A small handful parsley
  • A tablespoon of butter
  • 2 tablespoons extra-virgin olive oil
  • 12 large eggs
  • Flaked salt and pepper
  • A small handful rocket for garnish

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!
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Categories: Kitchen Garden, Recipe | Tags: , , , , , , | Leave a comment

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