This herb and ginger frittata is quick and simple, delicious and, above all, natural.
A recipe made using solely produce from my vegetable garden, from my hen-house and the plants that grow near to my home.
- Fresh eggs, 5 normal sized
- Marjoram, as required
- Oregano, as required
- Peppermint, as required
- Sage, as required
- Marshmallow (Althaea officinalis), as required
- Borage, as required
- Garlic, as required
- Young stems of wild hops, as required
- Parsley, as required
- Fresh ginger, as required
- Salt, as required
- Pepper, as required
Chop the marjoram, mint, sage, parsley and ginger finely with a “mezzaluna” knife.
Beat the eggs delicately in a large bowl, season with salt and pepper and add the freshly chopped herbs. Stir thoroughly until you obtain a smooth mixture.
Finely chop the garlic, sauté it in a frying pan and when it begins to brown add the hops, borage and marshmallow (Althaea officinalis) leaves. Add a drop of water to help them cook better.
When the liquid has completely evaporated, pour the beaten eggs into the frying pan. Cover the pan with a lid and cook over a low heat for about 10 minutes. Turn the frittata over and cook for roughly another 10 minutes, this time without the lid on.
Serve immediately to enjoy the full flavour of your herb and ginger frittata.
Photo: Lynda Giddens, Giancarlo Feletto