Lovage is a very savoury, celery-like tasting herb that has a wonderful affinity with eggs. Not easily found as a fresh cut herb however you can buy it as a plant from a nursery that flourishes in spring.
4 med Royal Blue potatoes, peeled & halved
3 globe artichokes
2 onions, thickly sliced
1/3 cup olive oil
½ tsp sea salt
8 lrg free-range eggs, lightly beaten
120 g goats cheese
½ cup Gruyere or cheddar cheese, grated
¼ cup lovage or 1 tbsp fresh thyme, finely chopped
¼ cup parsley, finely chopped
a few sprigs of lovage or Italian parsley, to garnish
- Boil the potatoes in salted water until tender and then thickly slice.
- Snap half the tough outer leaves of the artichokes off and then using a small knife, peel around the stalk and base. Cut away half the top of the artichoke and then slice in half lengthways. Using a small teaspoon scoop the fibrous section away from the base before thickly slicing the remaining prepared artichoke.
- Heat the olive oil in a heavy ovenproof frying pan and gently fry the onions and artichokes with the ½ tsp salt until softened and lightly golden.
- Turn the heat off. Gently stir through the potato before scattering with the grated cheese. Sprinkle over the chopped herbs and then pour over the lightly beaten eggs.
- Dot the goats cheese over the surface of the frittata before turning the heat back on medium. Gently cook for 3 minutes before placing the pan under a grill.
- Grill for 4 – 5 minutes until the whole frittata is cooked.
- Slide a palette knife around the edges to release and gently slide onto a serving plate before garnishing with sprigs of lovage.