Posted on March 19th, 2017 No comments
Newly-laid eggs are the perfect partner for wild garlic during its short season in Cornwall. This tasty and colourful recipe from Demuths Vegetarian Cookery School is delicious served with the red kale or purple sprouting broccoli in our weekly veg boxes.
1 medium potato peeled and diced very small
1 tbsp olive oil
25g vegetarian-style Parmesan, grated
1 large handful of young wild garlic leaves, chopped roughly
sea salt and freshly ground black pepper
In a 24cm frying pan, one without a plastic handle, heat the olive oil and gently sauté the potato, with a lid on until cooked, which takes about 10 minutes.
In a mixing bowl, whisk the eggs with 2/3rds of the ricotta and parmesan, add the wild garlic and season with salt and pepper. Add the egg mix to the potatoes and cook on a gentle heat, until almost set. You will need to run a heatproof spatula around the frittata to stop it from sticking.
Pre-heat the grill. Scatter the remaining ricotta and parmesan over the top of the frittata and grill until the top is golden. Serve at once cut into wedges. with wild garlic leaves drizzled with your favourite nut or olive oil.
Flavour frittatas with whatever is in season, spring onions and peas with chervil, steamed asparagus tips with fresh mint, sweet tomatoes with basil or wild mushrooms with tarragon.