Greens Frittata
This green frittata takes its inspiration from the cookbook author and chef Samin Nosrat. Her book ‘Salt, Fat, Acid, Heat’ is my most recommended and gifted cookbook, and distills the secrets to simple and delicious cooking like no other book I’ve read. This recipe involves cooking the green filling of the frittata until jammy and sweet and then cooking the frittata in a good amount of quality butter and olive oil to create a deeply golden exterior. This combination of herby and sweet filling with the crispy golden crust makes all other frittatas look and taste second tier. The filling itself can be improvised, much like I’ve done here to use up some leftover fennel tops. The only word of advice I have for when you improvise is to squeeze out excess liquid from the vegetables you add with a high water content, much like this recipe calls for with the zucchini and the silverbeet. Outside of that you can get creative with what vegetables you choose to add to the mix. Serve alongside a salad and pickles for a light dinner or lunch, or bring it along to your next get-together with friends and family.