Wild Garlic Frittata
Clover Hutson • 21 April 2021
Another recipe using one of my favourite Spring ingredients….wild garlic!
A frittata is a fantastic recipe for lazy brunches over the weekend but equally as good cold for an easy weekday lunch.
I’m using lovely green veggies for mine but you could add some crisp bacon pieces or chicken would be really tasty too.
Wild garlic can be bought in certain shops but I would suggest for ultimate satisfaction is to forage for it, it grows near water and believe me you can’t miss the smell as you approach it, I will add a picture to the blog so you can see what your looking for.
Serves 4-5
Prep time 15 minutes
Cook time 20 minutes
Ingredients
- A splash of rapeseed oil
- 1 onion finely diced
- 1 garlic clove finely chopped
- 6 pieces of Tenderstem halved
- A handful of green beans halved
- 6 eggs beaten
- A pinch of salt and pepper
- 50g wild garlic-well washed
- 1 pack of feta crumbled
Method
- Pre heat the oven to 180c
- In an oven proof frying pan warm the oil and add the onion and garlic and cook on a low heat to soften.
- Now add the Tenderstem and green beans, soften for a couple of minutes.
- Add the salt and pepper to the beaten egg, mix well and pour over the veggies, now lay on the wild garlic leaves.
- Using a fork just gently combine the wild garlic through the egg mix.
- Crumble over the feta cheese and pop the pan in the oven for 15 minutes.
- Remove and just let it rest for 5 minutes before serving, you can turn it out of the pan or cut slices straight from the pan-depends on your patience to eat!
Enjoy!
Clover Hutson Foods
Ingredients: 500g charlotte potatoes 50g butter or olive oil A few chives finely chopped 1 spring onion finely chopped 2 tsp black garlic paste 1 tbl spoon chopped parsley Salt & pepper Smoked paprika to garnish 30g grated cheddar - optional Method: Place the potatoes in a large pan of salted water and cook until tender. Refresh under cold runing water until cool enough to handle then cut in half lengthways. Scoop out the flesh with a teaspoon and place the skins on a greased roasting tray. Melt 20bg of the butter and brush onto the skins, add some salt and pepper and place in a pre heated oven at 180c until the skins are crisp and brown. In a mixing bowl combine the potato with the remaining butter or oil and the black garlic paste and spring onions. Mix in half the chives and parsley and season to taste. Warm in a microwave oven. Fill the skins with the potato and black garlic mixture, sprinke on some grated cheddar cheese if desired and the remaining chopped herbs and a dusting of paprika.
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