ST201904

48

Wild garlic, nettle &

broad bean frittata

A frittata can act as a canvas for any

season, with different vegetables and

cheese added to entirely different

effect. This spring version combines

a scattering of young broad beans

with dollops of fresh cheese, plus,

of course, some blanched nettle tips

and ribbons of wild garlic. Omit the

prosciutto to make this vegetarian.

Serves 4

3 tbsp olive oil

4 eggs, lightly whisked, and

seasoned with salt and pepper

350g baby new potatoes, boiled

and thickly sliced

A few wild garlic leaves, well washed

and sliced

A good handful of blanched and

chopped nettle tips (see pesto

recipe for method)

5 tbsp ricotta

3 slices prosciutto

150g broad beans, steamed and

double podded

LIVING (^) | FORAGING
New-season broad
beans and just-picked
nettles and wild garlic
are tamed with
creamy ricotta in this
flavour-packed frittata
1 Preheat oven to 190C/Fan 170C/
Gas 5. Heat the oil gently in a heavy
bottomed (ovenproof, ideally) frying
pan and then add the whisked eggs.
2 Drop in cooked potatoes, wild
garlic and nettles, then dollop
spoonfuls of the ricotta onto the
top, drape the prosciutto over them
and scatter broad beans over
everything and then a little more
salt and pepper on the top.
3 Turn to the lowest heat and cover
with a lid if you have one or with
kitchen foil if not. After 10 mins,
transfer to the oven and cook for
another 10 mins, before removing the
lid and cooking for a final 10 mins or
so, until the egg is set and the top
starts to brown.
Cook’s note: If you don’t have an
ovenproof frying pan you can cook
the frittata entirely on the hob (about
20 mins) and then finish off the top
under the grill (until the top is set and
looks toasty).