This recipe is more of a guide; make this frittata with whatever herbs and green vegetables you have to hand. It’s delicious warm, straight out of the oven, or picked from the fridge when you’re on the go. Any sauerkraut compliments the sweetness of the peas and leek with a wonderful tang, but my favourite kraut to eat it with has to be a red cabbage and beetroot one.
8 free range eggs
3 large bunches fresh, soft herbs. This one is 1 x dill, 1 x coriander and 1 x parsley
1 large handful of spinach
2 handfuls frozen peas
Sea salt and cracked black pepper
You will need: an ovenproof frying pan or skillet
- Preheat oven to 180C
- Finely slice the leek.
- Heat a generous glug of olive oil in a medium frying pan and sauté the leek for approx. 5 mins.
- Whilst the leek is sautéing, whisk the eggs in a large bowl.
- Roughly chop the herbs and spinach before adding to the whisked eggs, along with the peas. Season the mixture.
- When the leek is soft and beginning to caramelise, pour the egg mixture into the frying pan and cook over a low-medium heat for 15 minutes, occasionally patting/scraping down the edges with a spatula.
- Transfer the pan to the oven and cook for a further 7-10 minutes, or until the egg has set and the top is golden brown.
- Remove from the oven; allow to cool for a couple of minutes before turning out onto a plate (and then flipping to good side up). The bottom will be darker brown than the top and the leeks nicely caramelised.
- Serve with some red kraut and a salad.