Herby Frittata
Airbnb diaries: proof ugly food can be delicious!
You know that feeling when you want something filling and genuinely enjoyable but you’re cooking away from home so need it to be relatively simple? For me a frittata is always the answer because you get plenty of protein, fat and fibre to actually stimulate your fullness mechanisms. More than that, it’s not too mentally taxing and, even if it looks ugly, it almost always ends of tasting sensational. That’s the beauty of fresh herbs! Not only are they a secret weapon for delivering amazing polyphenols, they add a brightness and level of flavourful interest that would be hard to achieve in any other way. I would normally use a non-stick, oven safe frying pan back home but I made this with a ‘sticky’ frying pan and still got away with it. Watch my Instagram reel to see how.
Recipe
Serves 2-3
1 large leek
Handful asparagus
2-3 large handfuls fresh herbs (dill, parsley, mint)
Wedge of feta (measure with your heart)
5-6 eggs
1 tbsp za’atar (if you happen to have any)
Extra virgin olive oil
Note: go easy on the salt because the feta makes it salty enough!
Start by very carefully washing and finely slicing the leek. I got this straight into the frying pan with lots of extra virgin olive oil and let it simmer on a low heat so I had time to get everything else done.
Wash and chop your asparagus, discarding the woody ends.
Into a mixing bowel mix the eggs, crumbled feta and chopped fresh herbs until well combined.
By now your leek slices should be soft and jammy; throw in the chopped asparagus and za’atar. Let these briefly warm through then pour over the egg mixture and work it into the vegetables.
At this point you could transfer to a 200C oven for about 15 minutes. But if you just have a standard (non oven safe) frying pan just cover it with a lid or aluminium foil and keep an eye on it. Once it mostly looks cooked all the way through, loosen the bottom with your spatula. This may break it up slightly but don’t overthink it! Now place a plate, serving-side down, onto the frittata and flip it over onto the plate with as much confidence as you can muster. Finally, tilt the plate back into the frying pan and let it shimmy on down so you can cook the other side briefly (just for a minute or two).
Serve with more feta and fresh herbs on top. I had a fennel (with its frills) and avocado salad on the side. ENJOY!
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