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Forager’s Frittata from The Scottish Brunch Bible

  29 Mar '21   |  Posted by: Birlinn

This Thursday is publication day for The Scottish Brunch Bible by Ghillie Basan, which contains a trove of recipes inspired by Scottish cuisine, both traditional and more innovative. Many of the recipes also make nods to other cultures, like the Forager’s Frittata which combines the technique of the Persian frittata with the vibrant Scottish produce seasonal in spring.

Forager’s Frittata from The Scottish Brunch Bible

This brunch go-to is based on Kuku Sabzi, the classic green Persian frittata which is flipped over so that the cooked browned bottom becomes the top. If you have kale, beet leaves, borage or chard and any other aromatic leaves, such as wild garlic, sorrel, lovage, sweet cicely, spignel and hedge garlic, just add them to the mix.

Serves 4–6
500g (1lb 2oz) fresh spinach leaves, washed and drained
300g (10oz) fresh kale or beet leaves, washed and drained
1 leek, trimmed and sliced
60g (2oz) butter
2 garlic cloves, finely chopped
2 teaspoons caraway or lovage seeds
2 large handfuls of wild aromatic leaves, roughly chopped,
or a combination of mint, basil and coriander
10 large eggs
Sea salt and fresh pepper
A little olive oil

Method
Preheat the oven to 180°C (160°C fan), 350°F, Gas 4.

First, steam all the fresh leaves, until soft. Squeeze out the excess water and roughly chop.

Heat half the butter in a pan and stir in the garlic and caraway seeds for a minute. Toss in the leeks and cook over a low heat until soft and lightly browned.

Tip the leeks into a bowl. Add the chopped steamed leaves along with all the aromatic ones. Crack the eggs into the bowl, season with salt and pepper, and mix everything together well.

Heat the rest of the butter with a little olive oil in a non-stick, ovenproof frying pan, using a piece of kitchen paper to spread it over the base and up the sides. Pour in the egg mixture and cook over a low heat for about 10 minutes, until the frittata begins to set and the bottom is golden brown (use a spatula to lift the edge to check).

Pop the pan in the oven and cook for about 15 minutes until firm to touch and lightly browned on top.

Run a thin spatula around the edge of the frittata to make sure it isn’t sticking to the sides of the pan. Place a flat baking sheet or light wooden board over the pan and flip the frittata upside down. Serve hot and add grilled bacon, sausages, or a salad to your plate, if you like.

Click to read more about The Scottish Brunch Bible

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