There was just one rule when knocking this green frittata together. All I needed was green stuff – whatever I could get my hands on the day before.
Ideally I wanted baby asparagus to grace the top, but they vanished from the grocers and markets in record time before being replaced with bigger ones. Damn, so much for dainty spears forming a pretty pattern on my frittata.
My idea of fresh peas was a no-go, as well. Not in season yet – so frozen it was, along with some soya beans I also had doing freezer time.
Lots of kale and parsley also go into the frittata, plus as many leaves my dandelion plants were willing to give without me tipping them towards certain death.
There is some savoy cabbage that joins the ride, but I’ve used it purely for aesthetics – to edge the frittata. I guess the best part is when the bits that poke out turn in to cabbage chips. A bit of crunch, ya know?
Without the pesto I threw in, the frittata tip-toes on the edge of bland territory – even with seasoning. It screams for a dominant flavour – hence my choice with basil. Other options could be fresh sage, rosemary – anything with a strong perfume.
I had to stay strong by not tossing in some chilli-crusted pancetta, good old bacon or loads of parmesan. Sure-fire winners – and flavour contributors – in a frittata, methinks.
The problem is they’re not green.
*Black Casserole supplied by Chasseur