Rocket and parmesan frittata

all details

Choose small, young rocket leaves, the size of a finger, for a subtle flavour. The larger the leaf, the greater its pepperiness. Use these to accompany more robust dishes and for tossing in pasta. Wild rocket has a slimmer, more pointed leaf with a nutty, tangy, mildly peppery flavour.

Rocket and parmesan frittata
Photo: Marco del Grande

Ingredients

  • 7 large eggs
  • a finely sliced leek
  • a cup of roughly chopped rocket leaves
  • half a cup of grated parmesan
  • salt and pepper
  • extra virgin olive oil

Method

Crack 7 large eggs into a bowl. Beat lightly then add a cup of roughly chopped rocket leaves and half a cup of grated parmesan. Season with salt and pepper, and mix well. Heat 1 tbsp of extra virgin olive oil in a 20cm iron skillet pan or a non-stick pan, add a finely sliced leek and cook for 30 seconds. Turn up the heat, then add egg mixture. With a spatula, lift the edges as they cook so the raw mixture fills their space. This will trap air and make the frittata light and fluffy. Turn the frittata onto a plate, slide it uncooked-side into the pan and finish cooking for 2-3 minutes.

To serve 

 Allow to cool a little then slice into wedges to serve.

 

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  • Cuisine - Italian
  • Course - Lunch
  • Occasion - Family meals

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Good but confusing! Ended up with the onions still in a bowl - guess they should have gone in ... Read more

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Good but confusing! Ended up with the onions still in a bowl - guess they should have gone in ... Read more

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Good but confusing! Ended up with the onions still in a bowl - guess they should have gone in ... Read more

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