Name: Davidstow wild garlic frittata
Ingredients: 4 large eggs; 2 spears of asparagus, sliced; 2 new potatoes, thinly sliced; 2 spring onions, finely sliced; 1 handful of wild garlic, roughly chopped; 100g Davidstow Classic cheddar, grated; 25g butter; 1 chicory; 1 blood orange, peeled and sliced; handful of rocket; 1 tbsp pink pickled onions

Prep Time
Cook Time
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Davidstow wild garlic frittata

A true taste of spring that makes the perfect light lunch. Cooked with mature aged 12-month-old Davidstow cheddar this frittata works really well with grassy flavoured asparagus, pungent wild garlic and earthy new potatoes. Serve with a colourful side salad and some pink onions for an acidic note to cut through our creamy cheese omelette.

Ingredients

4 large eggs
2 spears of asparagus, sliced
2 new potatoes, thinly sliced
2 spring onions, finely sliced
1 handful of wild garlic, roughly chopped
100g Davidstow Classic cheddar, grated
25g butter

For the side salad:

1 chicory
1 blood orange, peeled and sliced
handful of rocket
1 tbsp pink pickled onions

Directions

Start by preheating your grill and then make your frittata mix. In a large bowl beat your eggs and mix in your vegetables, wild garlic and half the grated cheese.
In a frying pan melt your butter and add your cheesy egg mixture. Then stir a few times and allow to settle in the pan.
Cook on a high heat for 3-4 mins then top with remaining grated cheese. Next transfer the pan under your grill.
Cook until the cheese is golden and bubbling.
Serve the frittata with salad and a pinch of chopped wild garlic leaves to garnish.

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