Herby samphire frittata
The samphire adds a wonderfully salty umami to this creamy frittata, filled with vegetables, fresh herbs and easy to slice for a picnic
SERVES
3
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
8
MINUTES
Ingredients
100g samphire, washed
2 tbsp chives, finely chopped
handful of basil, torn or roughly chopped
6 eggs
50ml milk
50g butter
125g cherry tomatoes, halved or quartered
zest of ½ lemon
sea salt
black pepper
rapeseed oil
Method
Break the eggs into a large bowl with a small pinch of salt and a generous crack of black pepper. Whisk the eggs and milk before adding the herbs, tomatoes and samphire. Place a large cast iron skillet or good oven proof frying pan over a medium heat. Melt the butter and pour in the mixture.
Cook for a couple of minutes, lowering the heat after the bottom has started to set. Check with a spatula that it has set and started to brown a little.
Take off the stove top and place under a hot grill, finishing off the top so it has just started to brown but not get too over done or dry. Take out from under the grill and leave to cool a little before cutting into wedges and serving.
