Garden frittata & nasturtium salad

By Simon  , , , , ,   

August 4, 2013

A delight of freshness straight from the heart of the kitchen garden and the ever willing chickens! So quick and utterly scrumptious. Those peppery nasturtium flowers- WOW!

  • Prep: 10 mins
  • Cook: 10 mins
  • Yields: 4


10 Medium Eggs

4 Medium Spring onions

20 Medium Peas in the pod

1 Handful Baby spinach leaves

1 Large Hearty lettuce

1 Handful Nasturtium flower

Dash Flavoured oil

1 Handful Fresh picked herbs


Simply drizzle a little flavoured oil into a large frying pan, sauté off the spring onions, peas and spinach for 2 minutes. Whip up the eggs and season with salt and pepper. Add the eggs to the pan and cook for a few minutes- until they start to set underneath. Whack the pan under a hot grill until puffed and golden. Serve straight to the table with your leafy, peppery nasturtium salad and a little flavoured oil.



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