Rocket and parmesan frittata
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.
Photo: Marco del Grande
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- 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
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.
Allow to cool a little then slice into wedges to serve.