Baking Heaven April 2020

Recipe by Clarence Court Eggs

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92 baking heaven APRIL WWW.FOODHEAVENMAG.COM

Eva Humphries’

green veg frittata

SERVES 8

12 Clarence Court hens eggs,

lightly beaten

150g (5½oz) asparagus, roughly

chopped, woody ends discarded

sliced florets from half a head of

broccoli (150-170g (5½-6oz))

150g (5½oz) frozen peas

2 large handfuls of spinach (100g

(3½oz) approximately)

125g (4½oz) feta

2 tsp rapeseed oil or a knob of

organic butter

sea salt and freshly ground black

pepper

grated zest of ½ a lemon

1 Preheat the grill to medium.

2 Heat the oil or butter in a frying pan

over a medium heat, then add the

broccoli, asparagus and peas and cook

for 5 minutes until the vegetables begin

to soften. Season well with sea salt and

freshly ground black pepper.

3 Stir in the spinach, season again, then

grate over the zest of ½ a lemon. Cook

for another 1 minute until the spinach

wilts. Pour in the eggs and give the

mixture a stir to evenly distribute

the vegetables.

4 Cook on a medium heat until the

edges are firm (the centre will still be

liquid), approximately 10-15 minutes.

5 Crumble the feta over the top and

transfer the pan to under the grill. Grill

for 10 minutes until the egg mixture is

firm and the feta turns light golden

around the edges.

6 Remove from the pan and either eat

immediately or slice it up, allow it to cool

and refrigerate.

7 The frittata keeps well in the fridge for

up to 3 days.