Now that summer is on its way, an evening meal that’s light and fresh, and most importantly, easy to make is the order of the day. We’re loving this Herbed Mediterranean Frittata recipe from Dale Pinnock, taken from his latest book The Medicinal Chef (Quadrille). It’s big on flavour and big on nutrition.
Herbed Mediterranean frittata recipe by Dale Pinnock
Olive oil, for cooking
6 cherry tomatoes
1/4 red onion, finely sliced
1 garlic clove, finely chopped
5–6 black olives, pitted
3 large free-range eggs
small handful fresh parsley,
small handful fresh basil,
small handful fresh mint,
sea salt and black pepper
1 .Preheat the grill to medium. Heat a dash of olive oil in a small frying pan or omelette pan
over a medium heat. Add the cherry tomatoes, onion and garlic to the pan, season with salt
and cook until the onion has softened. At this stage, throw in the olives.
2. Whisk the eggs in a small bowl, season with salt and pepper and stir in the chopped herbs.
Pour the eggs into the pan. Keep the pan on a consistent medium-high heat for 3–4 minutes, enough
time to cook the lower portion of the frittata. At this point, place the pan underneath the preheated grill
to cook the top part of the frittata. To check if it’s cooked, insert a knife in it. If you can see a lot of runny
egg, cook it for a minute or two longer. Allow to stand for a minute before serving.
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Emily Peck, Editor
View all posts by Emily Peck, Editor