ST201903

Spring vegetable

frittata

Serves 6
1 tbsp coconut oil
1 onion, finely chopped
1 garlic clove, finely chopped
100g baby spinach
150g frozen peas
8 free range eggs
100ml semi-skimmed milk
Fresh herbs (I used thyme,
basil and sage)
50g wild rocket, to serve

1 Melt the coconut oil in a frying
pan over a medium heat and add
the chopped onion and garlic. Fry

A TRIUMPH OF TASTY

SEASONAL GREENS IN

OMELETTE FORM

for 3–4 mins until they soften.

2 Add the spinach (washed and

drained) and frozen peas to the pan

and stir for 3–4 mins until the spinach

is starting to wilt and the vegetables

are mixed in with the onion and garlic.

3 Whisk the eggs and milk in a large

jug or bowl, and season with salt and

pepper to taste. Pour into the frying

pan and mix to evenly distribute the

vegetables. Sprinkle fresh herbs on

top and cook over a medium heat for

approx 15 mins, or until you can easily

slide a spatula underneath.

4 Heat the grill to a medium heat and

place the frying pan under for approx

10 mins, checking at intervals to make

sure the top doesn’t burn, until it is a

golden colour and the egg is cooked.

5 Leave to cool before covering the

frying pan with a large plate and

tipping it upside down to release the

frittata on to the serving plate.

Sprinkle with more fresh herbs and

some wild rocket to serve. »

Peas, rocket and herbs

bring spring freshness to

this classic egg dish

LIVING (^) | GATHERING