Frittatina with Nasturtiums, Lovage and Chervil

Name: Frittatina with Nasturtiums, Lovage and Chervil
Yield: serves 2
Ingredients: 2 soupspoons freshly grated parmesan; 2 soupspoons dry breadcrumbs; 2 large eggs; 8 nasturtium flowers, torn in two or three pieces; 1 heaped tablespoon each chopped lovage and chervil; 2 teaspoons flour; 2 tablespoons milk; sea salt and freshly ground black pepper; sea salt and freshly ground black pepper

Preparation info

serves
2

Difficulty
Easy

Appears in

The Scented Kitchen

By Frances Bissell

Published 2012

About

An easy summer dish based on one cooked for me by friends in Emilia Romagna, this is good to serve for a late breakfast or lunch. Peppery nasturtiums combine well with celery-like lovage and the delicate anise flavour of chervil. You can also make the frittatina with a mixture of chive flowers, marigolds and nasturtiums.

Ingredients

2 large eggs
2 soupspoons freshly grated parmesan
2 soupspoons

Lunch
Summer
Breakfast
Vegetarian

Method

Mix all the ingredients and fry in a non-stick frying pan. Cook it slowly, turning it several times. It will resemble a pancake more than an omelette.