This is a favourite recipe of mine. Frittata is an easy stand-by supper, which tarragon adds a robusy, almost meaty flavour to.
It’s easy enough to cook. The default recipe involves lightly frying some chopped onion, then adding half a kilo of cubed potato and frying for 10-15 minutes longer, then finally add a chopped courgette and fry for a few minutes more. On this occasion I substituted some spinach, of which we currently have a glut, for the courgette. I wilted it in the pan and then chopped. I reckon this would work ok with lots of different green veggies – kale, cabbage, chard, peas even.
Once the veg is done, add half a dozen eggs that have been beaten together with chopped tarragon. A good amount of chopped tarragon is needed, say a couple of tablespoons.
Top with cheese and bake in the oven for 30 mins at 180 C.
The result is delicious, filling, healthy and easy to transport for picknicking. Indeed, this is exactly what we did with it – an afternoon walk in a local wood munching on frittata (and Becky’s home-made chocolate cake) was a very pleasant way to pass the time. T Rex was particularly impressed and got quite upset when there wasn’t any left!