A simple, easily-adapted supper from Seasalt Friend and Cornish wellness expert Tia from Botelet Farm.
Frittatas are a fabulously simple, one-pan way to create a healthy, hearty meal. You can chop up a whole range of veggies to make the base, depending on what’s in season and what you have that needs to be used up.
This recipe is also a great way to celebrate local produce – the fresh vegetables, eggs, cheese and side salad leaves were all sourced from within 10 miles of us by fantastic growers and suppliers. A truly Cornish take on this Italian dish!
We love it served with crisp, tangy winter salad leaves and a balsamic dressing.
Serves: 4 – 6
Prep time: 20 minutes
Cook time: 35 minutes
This frittata is initially made by sautéing vegetables in a frying pan, which is then transferred to the oven to bake. Use a pan that’s around 28cm in diameter, with fairly high sides and metal handle that can withstand being in the oven.
- 180g brussels sprouts
- 1 onion
- 2 carrots
- 1 leek
- 2 cloves garlic
- Nub of ginger
- 1 chilli (if the children are eating with us I leave this out, but keep it in if you like a little extra kick)
- 2 tsp dried oregano
- 200g celeriac (peeled weight)
- 8 large eggs
- 100g Cornish gouda (or any cheese you have to hand!)
- Rapeseed (or alternative) oil
- Cornish sea salt & cracked pepper
- Warm the oven to 200C.
- Begin by preparing the brussels sprouts – remove any browning outer leaves then cut them in half, place in a small saucepan and simmer for around 8 minutes until they’re a vibrant green colour and beginning to soften. Drain and set aside.
- While the Brussels sprouts are simmering, chop the onion, leek and carrots, and finely chop the garlic, ginger and chilli.
- Warm a glug of oil in the frying pan then add the onions, leek and carrots. Cook for around 5 minutes, stirring regularly until they’re beginning to soften. Add the garlic, ginger and chilli along with the oregano and a good pinch of salt and pepper. Sauté for a further 2 minutes.
- Grate the celeriac and add to the saucepan, stir well and continue cooking for a further 3-5 minutes until all vegetables are well softened.
- While the vegetables cook, crack the eggs in a mixing bowl and whisk with a fork. Grate the cheese and add to the eggs. Season with salt and pepper, stir well.
- Flatten out the vegetable mix so it’s covering the base of the pan evenly. Pour the egg and cheese mixture over it, making sure it’s even and goes right up to the edge the whole way round.
- Place the Brussels sprouts, cut side up, on top of the egg mixture, pushing them in gently so that they are just embedded.
- Cook on the hob for a further 5 minutes until the frittata begins to set.
- Transfer the whole pan to the oven and cook for a further 15 – 20 minutes until the frittata is completely set and the top begins to brown.
- Remove from the oven being careful of the hot frying pan handle. Leave for a couple of minutes to cool and harden slightly, then serve warm.
Tia creates her delicious recipes at her family home on Botelet Farm, near Fowey. She used Cornish Gouda and Cornish Sea Salt, with eggs from Penbugle, leeks, onions, garlic and winter salad leaves from Real Food Garden, and Brussels sprouts and celeriac from Fruutbox. All photography by Richard Tamblyn.
Inspired by Tia’s recipes? We’d love to see what you make! Share using #seasaltnourish.