potato, spinach and broad bean frittata with mint oil

Separating the eggs and whisking whites before adding them at the last minute gives this frittata a lighter souffle-like texture, perfectly complemented by the fragrant mint oil

For the mint oil:
50 g fresh mint leaves
100g extra virgin olive oil

For the frittata:
450 g organic Charlotte (or similar) potatoes, scrubbed clean and quartered (or, for larger potatoes, cut into roughly 1 cm cubes)
1 onion, chopped
2 cloves garlic, finely chopped
½ tsp dried oregano
175 g broad beans (weight after being removed from pods)
200 g organic spinach, washed
50 g vegetarian Parmesan
6 organic free range eggs, separated
30 g fresh chives, finely chopped
1 tsp sea salt
2 tbsp extra virgin olive oil

View the full recipe at The Circus Gardener’s Kitchen →