This is the greenest frittata you ever did see. Peppery leaves, fragrant herbs and juicy courgettes are the stars of the show.
Because the veg and herbs are added raw to the frittata, their fresh flavours are preserved. It's also quick and very easy to put together, making it perfect for Sunday brunch or a simple week night dinner. I first made it on holiday in Italy when I'd bought a huge bunch of basil at the market and I've returned to it time and time again.
Super-leaves
Watercress and rocket have a pleasantly bitter taste, which helps to stimulate enzymes needed for proper digestion. These leaves also support the liver's detoxification process, as do sulphur compounds in the garlic, chives and spring onions. As well as providing a refreshing sweetness, basil is anti-bacterial and anti-inflammatory. All in all, these greens help keep you nourished and clean!
Mighty eggs
While it might seem that the eggs blend into the background with all these vibrant greens, they add all-important texture and nutrients. Eggs are a good quality complete protein, meaning they provide us with all the essential amino acids that our bodies need to function properly. They also contain anti-inflammatory omega 3 essential fatty acids and vitamins A, D and E, as well as energy boosting B-vitamins. Eggs are rich in the minerals Selenium and Iodine too, which are important for healthy thyroid function.
Use organic, free-range eggs to ensure higher nutrient content and to know that chickens have had space and access to fresh air and sunlight.
Herby green frittata
Serves 2
Ingredients
4 medium free-range, organic eggs
75g mixed watercress and rocket leaves (watercress stalks removed)
1 large handful of basil leaves
1 handful of chives
1 courgette
30g sun dried tomatoes
3 spring onions
2 garlic cloves
Couple knobs of butter for cooking
Salt and pepper
In a medium mixing bowl, beat the eggs. Roughly chop the watercress and rocket leaves, chives and basil. Grate the courgette and add all greens to the eggs. Mix well, adding a pinch of salt and pepper.
Finely chop the spring onions, garlic and sun dried tomatoes, and lightly fry in a little butter on a low heat for a couple of minutes.
Remove from the pan and combine with the greens and egg mixture. Add another knob of butter to a large skillet on a low heat and add the mixture, patting it down into the pan evenly. Cook on the hob for 10 minutes, then place under a medium grill for an additional 7-10 minutes until the top of the frittata starts to turn golden.
Serve alone or with a side salad of tomatoes dressed with lemon juice and some chilli flakes.