Wild Garlic Frittata
A springtime favourite for when the ransoms are in full bloom.
Pick a good handful of Wild Garlic buy using a sharp knife to cut the stems at ground level.
Trim the stalks up to the leafy part and tip them into a frying pan with some hot oil.
Fry for a minute or so until they start to soften. Meanwhile, shred the leaves and then toss them into the pan to wilt down. Turn off the pan and leave to cool.
Heat your oven to 180 degrees
Beat 6 eggs into a large dish, add salt, pepper, half a block of feta cheese (cut into 1cm cubes) and a handful of grated parmesan. Tip in the fried wild garlic and stir through to mix evenly.
Tip the mixture into a round silicon baking tin and place into the oven.
Cook for about 35-40mins until the Frittata has risen slightly and is firm to the touch.
Either serve hot or great chilled for picnic’s or lunch boxes the following day.
To find your nearest Food Foraging Course visit the home page where all courses are listed by county.