Spring green frit­tata

Gourmet Traveller (Australia) - - Food -


We love slices of this frit­tata in a bread roll with a dol­lop of aïoli and frisée leaves. This recipe makes the most of the sea­son’s best pro­duce, fin­ished off with gen­er­ous sprin­klings of parme­san.

110 gm (⅔ cup) pod­ded peas (about 350gm un­pod­ded) 340 gm as­para­gus, trimmed and cut into bite-sized pieces 12 eggs ½ cup coarsely chopped soft herbs, such as tar­ragon, chives and flat-leaf pars­ley 1 tbsp ex­tra-vir­gin olive oil 8 zuc­chini flow­ers, with stems at­tached, halved length­ways and pis­tils re­moved Finely grated parme­san, lemon wedges, bread rolls, frisée and aïoli, to serve

1 Pre­heat oven to 200°C. Blanch peas and as­para­gus un­til just ten­der (2 min­utes; see cook’s notes p167). Drain, then re­fresh and drain well. 2 Whisk eggs and 2 tsp wa­ter in a bowl to com­bine. Add herbs, sea­son to taste, and stir well to com­bine 3 Grease a 20cm x 30cm lamington tin and line with bak­ing pa­per, then place in oven un­til hot. Driz­zle with oil, then spread evenly with peas and as­para­gus and top with zuc­chini flow­ers, Pour egg mix­ture into tin and bake un­til firm and cooked through (18-22 min­utes). Cool, then cut into large pieces.

4 Top with parme­san and serve with lemon wedges, or serve in bread rolls with frisée and aïoli. Wine sug­ges­tion A pale, dry rosé.

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