Spring herb and rocket frittata

Spring herb and rocket frittata
Spring herb and rocket frittata Photo: Jennifer Soo
Dietary
Vegetarian

Long ago the egg became central to fertility festivals such as Easter, symbolising new life and rebirth. In Chinese mythology the universe is egg-shaped, the yolk is the Earth and the white albumen is the heavens.

Ingredients

8 large eggs

1/2 cup of chopped fresh herbs (chives, parsley, tarragon, chervil and thyme)

1 cup of roughly chopped rocket leaves

1/2 cup of grated parmesan

salt and pepper

extra virgin olive oil

Method

Makes one large, 20cm frittata. Crack 8 large eggs into a bowl. Beat lightly, then add a 1/2 cup of chopped fresh herbs (chives, parsley, tarragon, chervil and thyme), a cup of roughly chopped rocket leaves and a 1/2 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 until it starts to smoke. Add the egg mixture. As it cooks, repeatedly lift the edges with a spatula so the raw mixture fills the space. This will trap air and make the frittata light and fluffy.

Turn the frittata onto a plate, slide it uncooked side first back into the pan and finish cooking for 2-3 minutes.