The chef from Salentina in London has kindly provided this recipe using elderflower in a savoury dish.
For the frittata:
4 free range eggs
30g of fresh Pecorino with peppercorn (4 slices)
30 g of grated Grana Padano
20g of fresh Edelflowers
Alexanders or parsley, chopped
For the side salad:
Wild foraged rocket
Wild foraged garlic mustard
half unwaxed lemon, juiceed
A drizzle of peppery Coratina olive oil from Puglia
Whisk the eggs.
Add a drizzle of olive oil to a pan and place it on the hob on medium flame.
Add the eldelflowers and the grated Grana Padano.
You can also add finely chopped parsley or Alexanders.
Place the mixture in the pan. Let the eggs bubble slightly for a couple of seconds, then take a spatula and gently draw the mixture in from the sides of the pan a few times, so it gathers in folds in the centre. Leave for a few seconds, then stir again to lightly combine uncooked egg with cooked. Leave briefly again, and when partly cooked, stir a bit faster, stopping while there’s some barely cooked egg left. With the pan flat on the heat, shake it back and forth a few times to settle the mixture. It should slide easily in the pan and look soft and moist on top. Place the slices of pecorino on top. A quick burst of heat will brown the underside.
Grip the handle underneath. Tilt the pan down away from you and let the omelette fall to the edge. Fold the side nearest to you over by a third with your fork, and keep it rolling over, so the omelette tips onto a plate.
There is no need to add salt as all ingredients already are very tasty… but if you really need to…
Find out more about Salentina Fridgefreezer Filling Service.
Picture credits: Salentina