When selecting tarragon for this frittata, look for sprigs with a firm stem and lovely straight leaves that aren’t wilted or blackened. You can preserve fresh tarragon in vinegar in a glass jar and store it in the refrigerator for up to six months. High in essential fats, protein and dietary fibre. Low GL.
– 3 tablespoons rapeseed oil
– 2 spring onions, thinly sliced
– 325g cooked new potatoes, chopped
– 200g smoked salmon, sliced
– 3 sun-dried tomatoes, finely chopped
– ¼ teaspoon chilli flakes
– 7 eggs
– 8 fresh basil leaves, torn into small pieces
– 4 sprigs of fresh tarragon, finely chopped
– Himalayan fine rock salt and freshly ground black pepper
1. Heat 1 tablespoon of the oil in an ovenproof frying pan or wok over a medium heat. Sauté the spring onions for about 3 minutes, until very soft and lightly browned.
2. Stir in the cooked new potatoes, then turn down the heat and continue cooking for about 5 minutes. Stir in the smoked salmon, sun-dried tomatoes and chilli flakes and cook for 2 minutes, stirring.
3. While the spring onions are cooking, break the eggs into a bowl and whisk until well blended. Add the herbs and salt and pepper to taste and mix thoroughly.
4. Preheat the grill to a medium to high heat. Adjust the oven shelf so that it is 13–15cm from the heat.
5. When the spring onion mixture is cooked, remove it from the pan and let it cool slightly, then mix it into the eggs.
6. In the frying pan, heat the remaining 2 tablespoons of oil over a medium heat. Add the egg and onion mixture and evenly distribute the ingredients in the pan with a fork. Turn the heat down to medium to low and cook for about 8 minutes. The key is to cook the eggs nice and slowly. If you’re not sure, gently slip a spatula under the eggs to see how firm they have become before you set the pan under the grill.
7. When all but the centre of the eggs is done, place the pan under the grill for 30–60 seconds, until the frittata is lightly browned and firm.
8. Let the finished eggs rest for 10 minutes before serving. Remove the frittata with a spatula, carefully dislodging it from around the sides of the pan first. The frittata should slip right out onto a large plate.
The ‘Fuel Food Cookbook’ is more than just a collection of recipes. Author, nutritionist and chef Oliver McCabe sets out the cornerstones of nutrition and provides over 100 recipes for healthy food that doesn’t cost the earth – food that won’t have you stressing out over complex recipes and ingredients. This book brings healthy wholefoods back to basics and is packed with simple, flavoursome recipes for all kinds of meals and snacks, from juices and smoothies to substantial breakfast and brunch dishes, soups, salads, breads, burgers, casseroles and all kinds of snacks and sweet treats that you can actually feel virtuous about enjoying! Having worked in wholefood and vegetarian cafés worldwide,Oliver returned home in 2001 to help run the family business, Select Stores Dalkey. he has transformed it into a dynamic health-food store, which now includes Fuel Food, a fresh wholefood kitchen and deli and the food he produces there is the inspiration for this book.
To purchase your copy of ‘Fuel Food Cookbook by Oliver McCabe visit www.mercierpress.ie.