By The Green Parent
26th March 2021
This recipe serves 4
Olive oil; 80g morel or chestnut mushrooms, torn or sliced into bite-sized pieces; 1 leek, white and pale green parts finely chopped; 200g fresh asparagus spears; snap off woody ends (save them for stock) and cut on the diagonal into 3cm pieces; sea salt and black pepper; 3 large eggs; 50g fontina, Taleggio or mozzarella cheese, torn into bite-sized pieces
- Preheat the oven grill to high. Splash a glug of olive oil in an ovenproof 20cm frying pan over medium heat. Add the mushrooms and cook until they start to pick up a bit of colour. Add the leeks and asparagus and cook until they’ve softened up. Season. Take off the heat.
- Whisk the eggs, just until incorporated. Season. Gently tip the eggs into the frying pan. Tilt, if needed, to disperse the egg over the veg. Dot the cheese over the top. Pop the frittata under the grill and cook for 10–12 minutes until it is puffed and the cheese is golden. Let it cool for 5 minutes.
- Cut into wedges and serve with a salad, bread and a jug of juice.
SEASONAL VARIATIONS
SUMMER Caramelise 2 finely chopped onions. Fold 1 coarsely grated courgette through the onion before adding the egg. Sprinkle grated cheddar over the top.
AUTUMN Saute a 250g mix of wild mushrooms with garlic and thyme. Add the egg and dot with hunks of a soft, goat’s cheese.
WINTER Gently saute a large handful of finely chopped kale with a clove of garlic and a pinch of dried chilli. Add the egg. Dot with 50g crumbled feta cheese and cook as above.
These and other seasonal recipes can be found in Less Meat, More Veg (£16.99 Kyle Cathie)
