The River Café's sorrel frittata recipe
The grower: Simon Hewitt
The chef: Ruth Rogers
* large handful of sorrel leaves, tough stalks removed
* 4 large, organic free-range eggs
* Maldon sea salt and pepper
* 4 tbsp olive oil, plus some to drizzle
* 20g (3/4oz) butter
* 150g (5oz) mascarpone cheese
* 50g (2oz) parmesan cheese, freshly grated
1. Preheat the oven to 230°C (450°F). Roughly chop the sorrel. Break the eggs into a bowl and lightly beat. Season the eggs with salt and pepper, then add half the sorrel.
2. Heat the olive oil and butter in a medium-sized, ovenproof frying pan, tilting the pan to coat the surface. Add the egg mixture and, almost immediately, half the mascarpone, pushing the mascarpone into the thickening egg mixture with a wooden spoon.
3. When the frittata is almost set, add the remaining sorrel leaves and mascarpone. Scatter with one tablespoon of parmesan and drizzle with a little olive oil. Season with salt and pepper and place in the oven for one to two minutes.
4. Remove from the oven when the frittata is crisp on the edges and slightly runny in the centre.
5. Loosen the frittata from the pan, with a spatula, and serve on a warm plate. Scatter over the remaining parmesan.
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