Summer is finally here. We went from wearing the winter jacket a week ago to about 30 degrees Celsius today. Not what you will call normal, but I don’t want to complain, the sun is finally there and I am happy.
To celebrate sun and nature, I have made this wonderfully flavorsome frittata using as much herbs as I could thrown in, herbs that grow in my garden, herbs that make me happy every time I go out and see them. It took some 2 or 3 years for them to really grow and become what they are today, but it is finally happened. It is a joy to see the big bushes of mint, parsley, all kinds of thyme, sage, marjoram, rosemary, oregano, coriander, lovage, balm, ysop, chives and so on. The only one I am missing this year is dill, I planted some seeds but nothing came out yet. It was too cold, maybe they will still come out. And basil will not grow here, it is definitely to cold for it, so I can only grow it on my windowsill.
Leek And Pea Frittata
For this dish I used a huge bunch of mixed herbs like parsley, chives and oregano. To make this complete I took another few sprigs of sage, basil and thyme. You can use just one or two sorts of these herbs or completely other herbs, whatever you have and like. Just use plenty of them.
I can imagine this working well with spinach instead of herbs too. Maybe not quite so aromatic but surely very tasty.
Otherwise this is something you can very easily do. Just a bit of chopping and beating the eggs, a fairly short cooking time and you will have a delicious and healthy meal.
- 1 thin leek, about 200 g/ about 7 oz
- 150 g/ 5.3 oz frozen peas, defrosted
- 1 large bunch of parsley, chives and oregano
- a few sprigs of each thyme, basil and sage
- 8 eggs
- 100 ml/ a bit less than ½ cup milk
- 4 tablespoons freshly grated Parmesan, divided
- a dash of nutmeg
- salt and pepper
- 1 tablespoon butter
- Clean the leek and cut it into thin rings. Set aside.
- Chop all the herbs finely.
- Preheat the oven to 180 degrees Celsius/ 350 degrees Fahrenheit.
- Beat the eggs in a bowl, add the milk, 3 tablespoons of the grated Parmesan and nutmeg. Adjust the taste generously with salt and pepper.
- Melt the butter in a large pan and cook the leeks for a few minutes until bits of it are golden brown. Add the egg mixture, turn the heat to low and let the eggs cook until the bottom side sets but the top is still uncooked. Sprinkle with the remaining Parmesan.
- Wrap the handle of your pan in aluminum foil if necessary (if there is plastic on it, if the pan is oven proof you don't need to the foil) and place the pan in the hot oven. Finish cooking the eggs for about 15 minutes or until set on top and golden brown.
- You can also place the eggs under the hot grill and leave them for about 5-6 minutes or until golden brown and set on top.
- Serve with cucumber salad and ciabatta (or any other bread).