Lunch on the run

Rosie Bir­kett

The Guardian - Feast - - News -

Herbed jer­sey frit­tata

Boil 150g small new pota­toes un­til ten­der – 12-15 mins. Drain, cool and slice. Whisk 4 eggs with 1 tbsp wa­ter and sea­son. Stir in 2 tbsp of grated hard cheese, a large hand­ful of mixed chopped herbs and the sliced pota­toes. Heat a tbsp each of but­ter and olive oil in a non­stick fry­ing pan and wilt 4 chopped spring onions. Pour in the mix­ture, fry for about 2 mins, top with more cheese, then grill un­til golden. Cool, re­frig­er­ate, then pack and serve with a sharply dressed green salad.

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