Davidstow wild garlic frittata
A true taste of spring that makes the perfect light lunch. Cooked with mature aged 12-month-old Davidstow cheddar this frittata works really well with grassy flavoured asparagus, pungent wild garlic and earthy new potatoes. Serve with a colourful side salad and some pink onions for an acidic note to cut through our creamy cheese omelette.
• 4 large eggs
• 2 spears of asparagus, sliced
• 2 new potatoes, thinly sliced
• 2 spring onions, finely sliced
• 1 handful of wild garlic, roughly chopped
• 100g Davidstow Classic cheddar, grated
• 25g butter
For the side salad:
• 1 chicory
• 1 blood orange, peeled and sliced
• handful of rocket
• 1 tbsp pink pickled onions
1. Start by preheating your grill and then make your frittata mix. In a large bowl beat your eggs and mix in your vegetables, wild garlic and half the grated cheese.
2. In a frying pan melt your butter and add your cheesy egg mixture. Then stir a few times and allow to settle in the pan.
3. Cook on a high heat for 3-4 mins then top with remaining grated cheese. Next transfer the pan under your grill.
4. Cook until the cheese is golden and bubbling.
5. Serve the frittata with salad and a pinch of chopped wild garlic leaves to garnish.
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This recipe uses Davidstow Classic cheese. You can now buy our cheeses online. Click below to shop now.
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