This Frittata is incredibly easy to make and is a delicious way to get several of April’s most seasonal vegetables into one meal! Combining seasonal cauliflower, carrots, spinach, apple, onion and new potatoes, with protein-rich chickpeas and hen’s eggs, this wonderful dish uses health-boosting spices and ginger to bring April’s freshest produce to life. Try this frittata as a light alternative to quiche. Simple and delicious.
- 1 head of cauliflower (florets cut off the stem)
- 2 carrots (grated)
- 1 cox apple (grated)
- 1 red onion (sliced)
- 2 handfuls of spinach leaves
- 5 large eggs (I used hen’s eggs courtesy of Alex Hinkley’s farm in Lewknor)
- 1 inch of fresh ginger (finely chopped)
- 1 small red chilli (finely chopped)
- 5 new potatoes (boiled and drained)
- 1 heaped tablespoon curry powder
- 1 teaspoon of cumin seeds
- 1 teaspoon of turmeric powder
- 1 can of chickpeas (rinsed and drained)
- 1 tablespoon olive oil
- Boil your new potatoes till cooked. Drain, and cut into slices.
- Meanwhile, preheat your grill.
- Heat the oil in a large frying pan on the hob. Add the cauliflower, carrots, onion, apple and ginger to the pan and stir fry for five minutes till the vegetables begin to soften.
- Add the curry powder, cumin seeds and turmeric and continue to stir fry till well combined.
- Add the chickpeas, the red chilli and the potato slices and stir fry for a further few minutes.
- Now whisk your eggs and pour them over the vegetable mixture.
- Immediately stir to combine, and then leave to cook over medium heat for about a minute.
- Now remove the pan from the hob and place beneath the grill to cook the top of the frittata. This will only take a couple of minutes. Once golden on top, remove from the grill and cut the frittata into 4-6 slices.
You can serve this spiced vegetable frittata hot or cold. Season with salt and pepper as liked, and serve with a salad of spinach leaves, cucumber, red onion and coriander leaves to complement the flavours of the frittata. Enjoy!
To explore April’s seasonal bounty, try using the following this month: cauliflower, new potatoes, carrots, purple sprouting broccoli, radishes, spinach, cabbage, radishes, cucumber, salad onions, watercress, kale, cox and gala apples.