Blooming Delicious

Bring the beauty of edible flowers to your table with recipes from über blogger Tanya Anderson’s new book, A Woman’s Garden.

Crack the eggs into a bowl and add the cream and salt. Whisk gently until mixed and then stop – over-beating can make your frittata too fluffy once it starts baking. Place the bowl in the refrigerator.

Heat the olive oil in a cast-iron pan on the stove. If you don’t have cast-iron, use another oven-safe pan with a little extra oil. The extra oil should coat all sides of the pan and the bottom to keep the frittata from sticking. Keep the temperature at medium and add the chopped onions and pepper, and all but a few of the spinach and nasturtium leaves. Cook until soft but not browned.

Remove egg mixture from fridge and gently fold edible flowers into the mixture. Tanya used viola and dianthus, but suggests you use whichever edible flowers you have in bloom.

Pour the egg mixture over the vegetables in the pan while still cooking on medium. Sprinkle the cheese over the top and gently stir everything together. Leave to cook for a few minutes or until the edge of the frittata begins to set.

Sprinkle any remaining spinach or nasturtium leaves on the top, then place the pan in the oven. Bake for 15 minutes or until the edges are slightly brown. Convection ovens may only need about 10 minutes.

Remove frittata from oven, let cool for a few minutes, then decorate with flowers just before serving. Frittatas can be served warm but are just as delicious at room temperature or chilled.

“This is one way to have your flower garden and eat it, too."