Wild Garlic Frittata Recipe – With Goat Cheese And Bell Pepper
Wild garlic is the star of the show in this wild Garlic and frittata recipe – together with pastured eggs, sweet bell pepper, and a sprinkle of goat cheese, this dish has it all!
We often serve it as a breakfast frittata, though it makes a quick and filling meal for any time of the day!
Wild garlic, also known as ramps or ramson (ramslök in Swedish), carpets our local woodlands in spring. Its pungent aroma and vibrant green leaves are a sure sign that warmer weather is finally here, and it's time to forage.
Wild Garlic Frittata Recipe
A Frittata is the Italian version of the Spanish Tortilla. They are very similar, but the main difference is that tortillas are often flipped over to finish cooking on the stove, while Frittatas are finished on the grill.
Ingredients
Serves 2 – 4
A Small bunch of wild garlic leaves -rinsed and patted dry with a clean towel. You can include the stalks and even wild garlic flower buds, which are edible!
4 Large eggs – Free range, of course, preferably pastured
1 Small chunk of goats cheese – more if you prefer
1/2 Small red bell pepper – finely sliced.
1/4 tsp salt
3tbsp Butter, olive oil, or coconut oil
Black pepper to season
Equipment
A large frying pan that is suitable for oven use, a pan with a detachable handle or a cast iron skillet.
If using a small frying pan, divide the mixture and cook in two batches. Avoid a thick layer of egg mixture, as it won’t cook evenly.
Method
1. Preheat the grill to 200°C / 390°F
2. Beat the eggs vigorously in a large mixing bowl. Roughly chop the wild garlic leaves and add them to the egg mixture with salt and sliced pepper, mixing gently to ensure the ingredients are coated in the egg mixture.
3. Melt the butter or oil in a large ovenproof frying pan over medium-high heat. When the pan is hot, add the frittata mixture. Swirl the mixture around to coat the pan, and use a fork, if necessary, to spread the frittata ingredients in an even layer. Crumble chunks of goat’s cheese on top of the frittata.
Depending on your stove, you may need to turn your temperature down to a low heat.
4. Cook until the frittata edges begin to firm up and rise slightly from the edges of the pan. It usually takes about 5-10 minutes, and you may need to adjust the heat.
The centre of the frittata may have a slight wobble, that’s ok!
5. Place the pan under the preheated grill and cook until the egg mixture has become firm and turned golden brown, about 8-12 minutes.
6. Remove the pan from the oven
(REMEMBER THE HANDLE IS HOT!) and use a flat-bottomed spatula to release the frittata from the bottom of the pan.
Slide it onto a large plate or chopping board. Season with a generous pinch of salt and freshly ground black pepper, and slice like a pizza or serve in halves.
Serving suggestions
I love this recipe so much because wild garlic doesn’t need to be precooked or sauteed, so you can just throw it together and it requires very little hands-on cooking which makes it great for busy mornings.
It also makes a great snack on the go, as you can eat a slice straight from the refrigerator!
Top with some pickled red onion, pickled wild garlic buds, or a little wild garlic pesto and serve with a crisp salad. Frittatas are also delicious eaten at room temperature and even chilled, so they make great picnic food!
Variations to try
This is a basic recipe that is extremely versatile. Wild garlic has a mild flavor when cooked, making it suitable for a wide range of ingredients. Some of our favorite things to add include wild mushrooms, quartered new potatoes, roasted pumpkin or sweet potato, and grated cheese.
Storage
Store refrigerated in an airtight container for up to 5 days. Reheat in a frying pan with a little butter or oil over medium heat or under the grill.
Wild Garlic Frittata Recipe – With Goat Cheese And Bell Pepper
Equipment
- Large frying pan suitable for oven use
Ingredients
- 1 bunch Wild garlic leaves -rinsed and patted dry with a clean towel.
- 4 Eggs
- 1 small chunk Goats cheese
- ½ Red pepper finely sliced.
- ¼ tsp Salt
- 3 tbsp Butter olive oil, or coconut oil
- Black pepper to season
Instructions
- Preheat the grill to 200°C / 390°F
- Beat the eggs vigorously in a large mixing bowl. Roughly chop the wild garlic leaves and add them to the egg mixture with salt and sliced pepper, mixing gently to ensure the ingredients are coated in the egg mixture.
- Melt the butter or oil in a large ovenproof frying pan over medium-high heat. When the pan is hot, add the frittata mixture. Swirl the mixture around to coat the pan, and use a fork, if necessary, to spread the frittata ingredients in an even layer. Crumble chunks of goat’s cheese on top of the frittata.
- Cook until the frittata edges begin to firm up and rise slightly from the edges of the pan. It usually takes about 5-10 minutes, and you may need to adjust the heat. The centre of the frittata may have a slight wobble, that’s ok!
- Place the pan under the preheated grill and cook until the egg mixture has become firm and turned golden brown, about 8-12 minutes.
- Remove the pan from the oven ( REMEMBER THE HANDLE IS HOT!) and use a flat-bottomed spatula to release the frittata from the bottom of the pan. Slide it onto a large plate or chopping board. Season with a generous pinch of salt and freshly ground black pepper, and slice like a pizza or serve in halves.
Notes
Nutrition
Please note:
This nutritional information is an estimate and values may vary. It is for guidance only and should not be considered dietary advice.
We had this for breakfast, tastes great and was really filling!
We eat it often for breakfast too! It also makes a great brunch or snack!