Garlic frittata

Be the first to comment

From Claire Thomson's new recipe book

ucfrittata

Serves: 4

Ingredients

- 250g chard or spinach leaves, washed and sliced into fat ribbons if the leaves are big, or keep them as they are if they are small

- 6 eggs

- 100g young wild garlic, washed and sliced into fat ribbons

- 75g Parmesan cheese, freshly grated

- 2 slices of day-old bread, crusts removed, soaked in 2-3 tbsp milk, squeezed dry and crumbled into wet breadcrumbs

- salt and freshly ground black pepper

- 1 tbsp vegetable oil

Method

- Preheat the oven to 180 degsC/gas mark 4. You will need a non-stick frying pan that is ovenproof and also small enough to fit in the oven.

- Blanch the chard or spinach in a pan of boiling water for 1 minute or until just wilted. Drain, then squeeze out any excess water when cool enough to handle. Set aside.

- Crack the eggs into a bowl and add the wild garlic, cooked and squeezed spinach or chard, Parmesan, soaked bread, salt and pepper and mix together.

- Heat your ovenproof frying pan over a high heat until the pan begins to just quiver with smoke, then add the vegetable oil.

- Add the frittata mix to the pan and mix around for 10 seconds or so with a wooden spoon, then let the mixture settle and be brave enough to allow the frittata to take on a nice colour underneath.apron

- Place the pan in the oven and cook for 10-15 minutes, or until the egg is set and the frittata is ready.

- Leave to cool in the pan for about ten minutes, then turn out onto a plate. Best served warm and with a blob of mayonnaise alongside.

This recipe is taken from The Five O'Clock Apron - Proper Food for Families (Ebury Press, £20) by chef and mother of three Claire Thomson, who aims to inspire parents stuck in a teatime rut with her wide variety of healthy and flavoursome recipes for 'proper' meals.

blog comments powered by Disqus