Spring frittata

Name: Spring frittata
Yield: Serves 4
Ingredients: Salt and freshly ground pepper; 2–3 tbsp olive oil; Salt and freshly ground pepper; 4 large eggs; 1 tsp fresh marjoram leaves; 500 g mixed spring leaves (spinach, sorrel, etc.), rinsed and shredded; 500 g mixed spring leaves (spinach, sorrel, etc.), rinsed and shredded; 4 tbsp grated cheese (pecorino, Parmesan or dried-out Cheddar); 4 tbsp grated cheese (pecorino, Parmesan or dried-out Cheddar); 4 tbsp grated cheese (pecorino, Parmesan or dried-out Cheddar); 4 tbsp grated cheese (pecorino, Parmesan or dried-out Cheddar); 500 g mixed spring leaves (spinach, sorrel, etc.), rinsed and shredded

Preparation info

Serves
4

Difficulty
Easy

Appears in

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.

Ingredients

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

Side dish
Vegetarian
Gluten-free
Spring

Method

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