Spring frittata

Preparation info

  • Serves


    • Difficulty


Appears in

A Cook’s Year in a Welsh Farmhouse

A Cook’s Year in a Welsh Farmhouse

By Elisabeth Luard

Published 2011

  • About

The frittata, as I’m sure you know, is an Italian omelette, a juicy egg-cake cooked flat like a Spanish tortilla, or baked in the oven as a pastryless quiche.


  • 500 g mixed spring leaves (spinach, sorrel, etc.), rinsed and shredded
  • 4 large eggs
  • 1


Pack the spring leaves into a saucepan with just the water clinging to them. Cover and set over a high heat for 3–4 minutes, until just wilted. Drain, squeezing out all the water, and chop thoroughly.

Meanwhile, fork the eggs with the marjoram and grated cheese together till well blended and a little frothy, and season with salt and pepper. As soon as the greens have cooled a little, fo