Summer Vegetable and Marigold Petal Frittata
Ingredients to serve 4
1 tbsp olive oil
1 shallot
2 spring onions
1 yellow pepper
1 large handful spinach leaves
4-5 cooked new potatoes
1 handful grated goat’s cheese or vegan cheese
1 Marigold flower, petals only
6 eggs
Method
Gently sauté the diced shallot, 2 chopped spring onions and 1 chopped pepper in an oven-proof frying pan
When the onion and pepper is softened add the chopped spinach and allow to wilt
Add the cooked, diced potatoes and gently heat through
Add a small handful of grated, unpasteurised goat’s cheese (or you can use vegan cheese if you’re dairy-free)
Then sprinkle over your Marigold petals – if you don’t have any then you could use chopped chives, chopped basil, or thyme
Pour over 6 whisked eggs and allow the base to cook a little. Then finish off in a medium-hot oven for about 8 minutes, until the egg mixture is cooked
Delicious hot or cold and will keep for a few days in the fridge. Great for any meal of the day! Enjoy
Marigold
Marigold, also known as Pot Marigold, Calendula and Garden Marigold (Calendula officinalis) look so pretty with their daisy-like yellow or orange flowers. They are also edible!
Marigold flowers have anti-fungal, anti-bacterial and antiseptic properties so make a good compress for burns, scalds and stings. A cold infusion can be used as an eyewash or skin lotion.
The bright yellow / orange pigments are great as a culinary dye, eg to colour rice. The petals, in particular, make a lovely, colourful, addition to salads and work brilliantly in omelettes or frittatas.
Marigolds from my garden
