Wild Garlic, Potato and Feta Frittata
Drogo
2
5 minutes
20 minutes
This wild garlic frittata is a simple, flavourful spring dish combining creamy potato, rich eggs, salty feta and fresh wild garlic. The wild garlic brings a delicate, lightly garlicky flavour, while feta adds a delicious savoury contrast. Perfect for breakfast, brunch, lunch or a light dinner, this wild garlic and feta frittata is a versatile way to enjoy seasonal ingredients. As a potato and feta frittata, it cuts neatly into wedges and can be enjoyed hot, cold or at room temperature. Ideal for weekday lunches, picnics, brunches or relaxed gatherings, this spring frittata can also be prepared ahead and stored in the fridge for two to three days.
Ingredients
- 800g new potatoes, cut into bite sized chunks
- 250g wild garlic, washed well and finely sliced
- 200g feta, crumbled
- 1 small onion, diced
- 6 eggs
Directions
- Cook the new potatoes in boiling salted water until just tender, then drain.
- Heat a splash of oil in a large skillet or frying pan and cook the onion until soft but not coloured, around 5 minutes.
- Add the wild garlic leaves and cook, stirring, for a minute or so until wilted.
- Lightly beat the eggs and season with salt and pepper.
- Once the potatoes are cooked, combine them in a large bowl with the wild garlic and onion mixture. Add the eggs and the crumbled feta cheese and mix well.
- Pour the mixture back into the pan and cook over a low heat with a lid on top for around 10-15minutes, or until the sides look cooked and the top is steaming.
- Place under a hot grill for 5 minutes or so, to finish cooking.
