Roast spring garlic frittata

Roast spring garlic frittata
Roast spring garlic frittata Photo: Marco Del Grande

Spring garlic: Where good local garlic is concerned, winter can seem a long stretch. By mid- to late autumn all the Australian-grown garlic is finished, except for the mild, large-clove russian variety - this is good to roast as a vegetable but it doesn't have that assertive, pungent flavour.


3 heads fresh spring garlic

3 tbsp extra virgin olive oil

8 eggs

100g grated parmesan

4 tbsp finely chopped parsley

Salt and pepper


Preheat oven to 160C. Trim garlic of its long shoots so only bulbs are left. The shoots are good to chop into soups or stocks. Place garlic bulbs on a roasting tray and sprinkle with a tablespoon of oil. Roast in oven for 15 minutes until cloves have softened but remain firm. Remove and cool a little. Peel individual cloves and place in a small bowl. Break eggs into a large bowl, add parmesan and parsley and season with salt and pepper. Beat lightly for 15-20 seconds so that the ingredients are mixed but the whites and yolks are still visible here and there. Add peeled roast garlic cloves and mix in. Heat remaining oil in a not-too-wide skillet, making sure the oil coats the sides as well. When it is hot and begins to smoke, pour in mixture. Keep flame up high and, as the frittata begins to form a cooked crust on the sides, push toward the centre so uncooked mixture flows in to replace it. This method creates air pockets and results in a fluffy, light frittata. Once most of the liquid is cooked - the top should look messy and uncooked - remove the frittata from heat. Place a plate over the pan and turn out frittata onto the plate, cooked side up. Put frittata back into the pan, return to heat and cook for a minute or two. Remove, cool a little and serve.