Seasonal Vegetarian Sorrel Frittata

   Spring is here and we have some new recipes that are sure to get your taste buds tingling and tummies rumbling. The following recipe was were found in Cook Vegetarian Magazine and we fell in love with it, due to it's simplicity and use of seasonal vegetables. Try it out and let us know what you think, or send us a photo  of your meals cooked with Perfect Pans on our new Perfect Pans Recipe App available at the Apple app store, Google Play and Amazon app store.  

Sorrel Frittata

Serves 4-6 
Ready in 30 mins

Ingredients:

50ml rapeseed oil (not required if using a Crafond or Castey pan)
3 celery sticks, cut into 2cm cubes
1 white onion, cut into 2cm cubes
1 garlic clove, chopped
500g sorrel, tough stalks discarded
150g pine nuts
6 large free-range eggs
1 ball of vegetarian mozzarella (or regular if you're not vegetarian)
75g vegetarian parmesan-style cheese , plus extra to serve (or regular again)
chervil or parsley sprigs, to garnish

Method:

• Heat the oil on low-medium heat in a Crafond Sauté (if it's already well seasoned, you don't need to use any oil,) add the celery and onion and cook gently until the onion is translucent. Add the garlic and continue frying for three minutes. Add the sorrel and pine nuts, increasing the heat very slightly stirring and gently shaking the pan. 
• Break the eggs into a bowl, whisk and season with salt and pepper to taste. Pour the eggs into the pan, do not shake or stir, and reduce the heat back to medium-low. As the eggs begin to set use a spatula to loosen the frittata edges. Preheat the oven grill on high.
• When the frittata is nearly cooked break up mozzarella and scatter over the top, then grate the parmesan and scatter. 
• Place the pan under the grill for about four minutes until it's cooked. Then give the pan a good shake to release the frittata (this is done easily using the Crafond detachable handles.)
• Gently slide the frittata out onto a plate and grate over more parmesan. Garnish with chervil or parsley.