Season: Spring/Summer
Type: Big dishes/Starters Difficulty: Intermediate Serves: makes two frittatas; serves 12 at home or 24 tastes in the classroom Fresh from the garden: asparagus, eggs, onion, thyme Recipe source: Adapted from a recipe by Karyn Duance, Learning and Support Delivery Officer, Stephanie Alexander Kitchen Garden Foundation So many cultures make versions of egg-based ‘cakes’. The Spanish have their ‘tortilla’, the Arabs have ‘eggah’ and in Iran similar baked omelettes are known as ‘kuku’. In Provence, thick omelettes flavoured with different vegetables are sometimes layered and become ‘crespeu’. |
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Equipment
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Ingredients
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What to do
Prepare the asparagus
Prepare the thyme
Prepare the feta and eggs
Prepare & cook the onions
Cook the frittata
Serve the frittata
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