The leafy slice
Wild garlic, nettle and asparagus frittata with ricotta
Prep Cook Serves 10 min 15 min 4
2 tbsp olive oil, or butter
1 handful wild garlic, or 1 garlic clove, peeled and finely chopped
1 small bunch spring onions Salt and black pepper
2 x 250g bunches asparagus
2 big handfuls springtime greens – nettles, spinach, sorrel, watercress Zest of 1 unwaxed lemon
100g ricotta Frittatas are one of the dishes that often get thrown together with leftovers in my house. This one, though, was more deliberate and worthy of a meal and a shopping trip in itself. I have suggested using wild garlic and nettles, if you can pick or buy some near you.
Put the grill on high. You will need an ovenproof frying pan about 25cm across.
Heat the oil (or melt the butter) in a pan. When warm, add the garlic and spring onions, and let them sizzle and soften. After two or three minutes, add the asparagus and cook for a further three or four minutes, until they have lost their rawness but are still crisp.
Add the greens (use tongs if you are using nettles), allow everything to wilt for two minutes or so, season well, add the lemon zest and keep on a low heat.
Beat the eggs in a bowl and season well. Make sure they are well mixed. Pour the eggs into the pan. Let the eggs cook for a minute, to set, then use a rubber spatula to pull them away from the sides of the pan, allowing the raw egg to run into the gaps. Let that set for 10 seconds or so, then repeat three or four times. You are creating little layers of egg, which will mean a lighter frittata.
Once the eggs are mostly set but still a bit runny on top, scatter on the ricotta, then put the frittata under the grill to brown on top.
Use an oven glove to take the pan out, then loosen the frittata by running a spatula around the edges. Turn out the frittata by flipping the pan over on to a large plate. Then turn the frittata back over on to another plate so the pretty brown top is showing. Cut it into slices and eat warm or cold.