My recipe for frittata with wild garlic, roasted butternut squash and brie. A beautifully simple and delicious supper or brunch dish. Another recipe borne out of my current food obsession - wild garlic. I love the stuff and I can use it even more now I found a huge patch of it in woodland close to where I live in the UK...happy days. But the season is nearly over, it is short and sweet and I will have to get over the changing times....but not until I have made some jars of wild garlic pesto to see me through a few more weeks.
I added leftover roasted butternut squash to the frittata, but you could easily substitute for any other roasted vegetables of your choice. Also many other cheeses would be great melted on top - it's just that I had some brie that I needed to use up. I would also love this with some nice crumbly goats cheese or Stilton. This can be served simply with some crusty bread or boiled new potatoes. Let me know how you get on - I hope you enjoy :-)
For more handy information and safety tips about foraging for wild garlic check out my previous posts for wild garlic with tofu, aubergine and oyster sauce and wild garlic minestrone soup. I also found Galloway wild foods really useful with a wealth of information about foraging for wild garlic and other edibles.
preparation time: 5 minutes
cooking time: 5-10 minutes
recipe author: chip butties and noodle soup
1 cup/handful of chopped roasted butternut squash (or roast veg of choice)
1 large bunch wild garlic (washed in clean running water)
100g brie sliced (or cheese of choice)
2 tbs vegetable oil
- heat a frying pan with the vegetable oil, beat the eggs then add to the pan with the roasted butternut squash and half the wild garlic - stir around a few times to start the cooking then turn the heat down.
- add the sliced brie to the top of the frittata. The frittata should cook in about 5 minutes - you can finish it off under the grill if you like to brown up the cheese.
- garnish with the rest of the wild garlic and serve - simple!