Garden frittata & nasturtium salad
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
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.
QUICK AND TOTALLY DELICIOUS!!