Tamal Ray’s recipe for veg patch frittata | Food

My dad at all times cherished his vegetable patch. Yearly, as quickly because the climate turned, he’d be out within the backyard, turning over the soil, planting, and waging warfare towards slugs. Cellphone conversations would come with detailed updates, and the kitchen counter would proudly show his harvest. So this recipe is devoted to you, Dad; a dish to mix all of the completely different belongings you grew. We might have wolfed it down collectively, smiling, and questioning what you may develop subsequent 12 months. Love you, Dad.

Veg patch frittata

A easy inexperienced salad (lettuce or child spinach dressed with a bit of honey and lemon juice) would go nicely with this frittata, with the remaining oven-dried tomatoes blended in.

Prep 20 min, plus drying in a single day
Cook dinner 25 min
Serves 2

For the oven-dried tomatoes (elective)
330g cherry tomatoes (you received’t want all of them for the frittata)
½ tsp olive oil

For the frittata
100g runner beans, trimmed and finely sliced
75g unsalted butter
7 giant eggs
tsp salt
150g courgette
, grated
¼ tsp chilli flakes
2 tbsp chopped dill
2½ tbsp chopped coriander
50g English mustard
55g mature cheddar, grated
20 oven-dried cherry tomatoes halves (see above, or use jarred sun-dried tomatoes, halved)

Should you’re making the oven-dried tomatoes, reduce all of them in half, coat with the olive oil and a sprinkling of salt, and unfold out on a roasting tray. Depart in a heat oven (for instance, after you’ve made a Sunday roast) till the next day, by which era they’ll have shrunk down and their flavour intensified.

To make the frittata, activate the grill to medium. Blanch the beans in a pan of boiling water for 3 minutes, drain and put aside. Soften the butter in a 20cm skillet, then pour into a big heatproof bowl and maintain the pan on the bottom attainable warmth.

Crack the eggs into the bowl of melted butter, add the salt and beat vigorously for a minute, till frothy. Stir within the courgette, chilli, blanched beans, herbs, mustard and 40g of the cheese, pour into the skillet and dot the tomatoes all around the floor. Cook dinner on the bottom warmth for seven to eight minutes – you’ll comprehend it’s prepared when the outer 3cm is about and not wobbles if you shake the pan – then sprinkle over the remaining 15g cheese and switch to the grill for 2 to 3 minutes, till the floor is frivolously browned.

Prove on to a plate, slice and serve, or serve straight from the pan.

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