Frittata and Spring Herb Salad
Ingredients
- For the salad
- 4 handfuls mixed Spring herb (such as dandelions, borage, purslane, nettles)
- Yarrow leaf (Comfrey, Giersch, chickweed, plantain, wild mallow)
- 2 handfuls Edible flowers (such as primrose, daisies, forget-me-not)
- 200 grams pickled Pumpkin
- 3 Tbsps White vinegar
- 4 Tbsps olive oil
- 2 tsps grainy Mustard
- salt
- freshly ground peppers
- 1 pinch sugar
Preparation steps
For the salad, rinse the spring herbs, pick over and pat dry. Pick over the flowers. Drain the pumpkin and cut into small cubes. Stir together the vinegar, oil and mustard and season with salt, pepper and sugar.
For the frittata, rinse the spinach, trim and spin dry. Peel shallot and finely chop. Cook shallot in a hot pan in butter until translucent. Add spinach and cook until wilted. Allow the resulting liquid to evaporate. Beat the eggs with the cream and season with salt, pepper and nutmeg. Pour over the spinach and cook until thickened, 2-3 minutes. Turn over the frittata with the help of a plate or pan lid and cook on other side for 1-2 minutes. Remove from pan and cut into pieces. Arrange with herbs and flowers on plates and top with the pumpkin. Serve drizzled with the dressing.
