Ingredients
Serves 4
- 50g butter
- A splash of olive oil
- 1 red onion, thinly sliced
- 2 spring onions, roughly chopped
- 8 new potatoes, cooked and sliced
- 8 eggs, beaten with a little milk and seasoned with salt and pepper
- 1 tbsp wild garlic puree
- 100g cheddar cheese (I used red, grated)
Buttered Tomatoes with Honey, Orange and Rosemary
- 1 punnet of Cherry Vine Tomatoes..
- 1 knob of Butter(50g)
- Juice of 1/2 an Orange
- 1 tbsp of Honey
- 1 sprig of Rosemary
- Salt and Pepper
Greens:
- 1 tbs olive oil
- 1 clove of garlic , peeled and sliced.
- A knob of butter
- 1 bunch of asparagus , trimmed.
- 1 pkt tenderstem broccoli
- Half cup of water
- Salt and pepper
Method
- Preheat the oven to 200deg c
- Heat the butter and oil in a nonstick ovenproof frying pan over a medium heat.
- When the butter has melted and starts to foam, add the red onion and spring onions and cook gently for 10 minutes, until softened.
- Add the cooked, sliced potatoes and cook gently for one minute or so.
- Add the beaten egg mixture and the wild garlic puree. Turn up the heat a little and start to fold everything together, preferably with a rubber spatula. Scatter the cheese evenly over the top.
- Cook in the oven for around 12 minutes until golden and puffy. Remove from the oven and allow to rest for 3-4 minutes.
- Carefully turn the frittata out onto a plate to be eaten warm.
Buttered Tomatoes with Honey, Orange and Rosemary
- Take the tomatoes off the vine and cut them in half.
- Heat the butter in a pan until it starts to foam then throw in your tomatoes.
- Warm them through for a couple of minutes over a medium heat then add your honey , orange juice, rosemary and seasoning.
- Swirl the tomatoes around the pan for another couple of minutes until the juices come together and serve.
Greens:
- Colour the garlic lightly in the olive oil then add the butter , asparagus and broccoli.
- Add the water and season.
- Cover and cook on a high heat for three minutes until soft and tender.
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