Simple Wild Garlic Frittata Recipe

It’s spring here, wild garlic is in abundance, and this is my absolute favorite meal to make at the moment! Wild garlic is the star of the show; together with local pastured eggs, sweet bell pepper, and a sprinkle of goat cheese, this frittata has it all! We’ve been serving it as a breakfast frittata, though it makes a quick and filling meal for any time of the day!

I love this recipe so much because wild garlic doesn’t need to be precooked or sauteed, so you can just throw this dish together. It requires very little active, hands-on cooking. 15 – 20 minutes of work equates to two meals/ two servings, which is great for busy mornings. It also makes a great snack on the go, as you can eat a slice straight from the refrigerator!

One of my goals for this year is to eat more protein for breakfast. Studies how eating a protein-rich meal helps to balance your blood sugar level throughout the day. I know that I feel more satiated and am less likely to snack mid-morning. I also notice that I don’t get an afternoon dip when I focus on eating well for breakfast. 

Eggs are my go to for quick protein rich meals, and these High Protein Sourdough Crepes are another quick and easy favorite in our house, as are Swedish Oven Pancakes. We often use extra eggs and add some bacon for extra protein and flavor.

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Wild garlic has a mild flavor when cooked and tastes a little like a mix of spring onions and garlic. 

Spring is the time of year when wild garlic is widely available. It's a short season lasting only a couple of weeks, so we like to make the most of it! Here are a few of our favorite wild garlic recipes that you might like to try: Wild Garlic Pesto, Wild Garlic Pancakes, Wild Garlic Salt, Creamy Wild Garlic and Nettle Soup, and Wild Garlic Oil. 

A Frittata is the Italian version of the Spanish Tortilla. They are very similar, but the main difference is that tortillas are often flipped over to finish cooking on the stove, while Frittatas are finished on the grill. 

Ingredients

Serves 2

A Small bunch of wild garlic leaves -rinsed and patted dry with a clean towel. You can include the stalks and even wild garlic flower buds, which are edible! 

4 Large eggs – Free range, of course, preferably pastured

50g Goats cheese ​

1/2 a small red pepper – finely sliced. I used a long pepper sort called Anaheim, but you can easily use a bell pepper.

1/4 tsp salt

3tbsp Butter, olive oil, or coconut oil 

Black pepper to season

You will need: A large frying pan that is suitable for oven use. 

For example, you can also use a pan with a detachable handle or a cast iron skillet. I use a 26cm / 10-inch crepe pan; you can read why I love it so much here.

If using a small frying pan, divide the mixture in two and cook in two batches. Avoid a thick layer of egg mixture, as it won’t cook evenly. 

Method

1. Preheat the grill to 200°C / 390°F

2. Beat the eggs vigorously in a large mixing bowl. Roughly chop the wild garlic leaves and add them to the egg mixture with salt and sliced pepper, mixing gently to ensure the ingredients are coated in the egg mixture.

3. Melt the butter or oil in a large ovenproof frying pan over medium-high heat. When the pan is hot, add the frittata mixture. Swirl the mixture around to coat the pan, and use a fork, if necessary, to spread the frittata ingredients in an even layer. Crumble chunks of goat’s cheese on top of the frittata. 

Depending on your stove, you may need to turn your temperature down to a low heat.

4. Cook until the frittata edges begin to firm up and rise slightly from the edges of the pan. It usually takes about 5-10 minutes, and you may need to adjust the heat.

The centre of the frittata may have a slight wobble, that’s ok! 

5. Place the pan under the preheated grill and cook until the egg mixture has become firm and turned golden brown, about 8-12 minutes.

REMEMBER THE HANDLE IS HOT!

6. Remove the pan from the oven and use a flat-bottomed spatula to release the frittata from the bottom of the pan. Slide it onto a large plate or chopping board. Season with a generous pinch of salt and freshly ground black pepper, and slice like a pizza or serve in halves.

Serving Suggestions

Top with some pickled red onion, pickled wild garlic buds, or a little wild garlic pesto and serve with a crisp salad. Frittatas are also delicious eaten at room temperature and even chilled, so they make great picnic food!

Variations

This is a basic recipe that is extremely versatile. Wild garlic has a mild flavor when cooked, making it suitable for a wide range of ingredients. Some of our favorite things to add include wild mushrooms, quartered new potatoes, roasted pumpkin or sweet potato, and grated cheese.

Storage

Store refrigerated in an airtight container for up to 5 days. Reheat in a frying pan with a little butter or oil over medium heat or under the grill.