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Spring onion frittata

Matt Tebbutt from Market Kitchen
An Italian omelette spiked with spring onions and fresh tarragon from Matt Tebbutt

Spring onion frittata

Method

1. Beat together the eggs, milk, spring onion, tarragon, and garlic. Season with salt and pepper.

2. Heat the oil in a 20cm frying pan and pour in the egg mixture. Cook for about 3 minutes until golden and almost set.

3. Slide the frittata on to a plate, then turn the pan over on top of the plate and carefully flip the frittata. Cook for a minute longer.

4. Serve the frittata with a dollop the crème fraiche on top and a sprig of tarragon.

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Serves: 1

Prep: 5 min
Cook: 5 min

Ingredients
3 Eggs
2 tbsp Milk
3 Spring onions, finely chopped
1 tbsp chopped fresh tarragon
1 garlic clove, crushed (optional)
1 tbsp Olive oil
crème fraiche, to serve