Surrey Homes | SH110 | March 2024 | Kitchen & Bathroom Supplement inside

Spring Frittata
Serves 4 Prep time: 10 minutes
Cooking time: 40 minutes
This is a flexible frittata, so a range of early
season vegetables can be used. If you grow
your own veg and also keep chickens, it could
end up as a ‘free lunch’ frittata. The addition
of feta cheese brings an added tang, but I
often omit this, then cube the frittata once it’s
cool and serve it with a chilli dip. Use a pan
that will go on the hob and under the grill.
• 8 eggs
• 250g baby new potatoes
• 200g peas
• 100g spinach
• 2 leeks, washed and roughly chopped
• 50g chopped chives
• 200g block of feta cheese, cubed
• 2 tbsp sunflower oil
• mix of chopped herbs to garnish (optional)
• salt and pepper to taste
1. Cook the new potatoes for
15-20mins until just soft.
2. While the potatoes are hot, wilt the
spinach and then add to the potatoes
with the peas (I tend to just add frozen
peas, which cook with the eggs).
3. Sauté the leeks for 5 mins in the oil, in the
same pan that you will make the frittata.
4. In a separate bowl whip the eggs
lightly to combine yolks and whites.
5. Add the rest of the vegetables to the frittata
pan along with the feta, then pour over the
egg mixture and cook gently on the hob until
almost set (approx 15-20 mins), then finish
off under the grill – leave under a medium
grill for 5-10 minutes. Serve warm or cold.
81
priceless-magazines.com