Fresh Spring Frittata Recipe

breakfast recipe herb frittata healthyIn the spirit of spring arriving in Cape Town, I thought I’d share a fresh and healthy new breakfast recipe. Following an early-morning weekend jog (which was forced upon me against my will by my over-zealous boyfriend), I felt surprisingly energized (given the amount of red wine consumed the night before) and was inspired to whip up a nutrient-packed yet simple egg dish. There’s something about that crisp, ocean-misted air on the cusp of spring that cures one of their self-inflicted ailments, making hangovers history and breakfast a well-deserved pleasure to both eat and make.

Frittatas are great because you can simply use whatever you have in the fridge. I had some fresh leftover basil from a pesto made the night before, and some kale, baby zucchinis, rocket, a bit of ham, baby cherry tomatoes, and grated pecorino, which is a lovely, sharp sheep’s milk cheese, much like parmesan. But you can really use any herbs (e.g. mint, oregano, dill, parsley), vegetables (e.g. greens, tomatoes, squash, potatoes) and cheese in your fridge. I happened to have a few slices of smoked ham, so I added that in, but this would have been just as lovely and delicious without it, for those vegetarians out there. Eggs are incredibly versatile, not to mention an amazing source of protein and vitamin B – perfect for those post-workout muscles.

Fresh Spring Frittata

6 free-range eggs
spring onions, roughly chopped
2 baby zucchinis, thinly sliced
a bunch of kale, chopped
a handful of cherry tomatoes, halved
3 slices smoked ham, diced
a large handful of basil, chopped
handful of rocket (arugula)
grated pecorino
crumbled feta
sea salt & pepper (and a dash of cayenne)

Preheat the oven to broil. Heat a splash of olive oil in a non-stick frying pan on medium-high heat. Add all the vegetables, ham and herbs and sauté for 4-5 minutes. Beat your eggs together in a small bowl and add the salt, pepper and grated pecorino. Add this to the frying pan and let it cook until the eggs are almost set. Top with the feta (and a little more pecorino if you wish) and place the pan in the oven under the broiler. Watch it closely so it doesn’t burn. Cut into slices like a pizza and serve with more fresh basil and rocket. And some hot buttered toast.

Serves 2-3



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