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Foraged Frittata

Great for breakfast, lunch or dinner. Using common coastal wild edibles that are simple to identify with a good foraging guide book


  • 4 large eggs
  • 2 handfuls of sea beet
  • Handful of spear-leaved orache
  • Small handful of rock samphire
  • 150ml double cream
  • Half a grated nutmeg (1 tsp)
  • Salt and pepper
  • 2 eggs

What you'll need

  • Bowl
  • Wooden spoon or whisk
  • Dutch oven or cast iron skillet with a lid


This is best cooked over low embers for an even, slow cook. Cooking over fire rather than a gas hob will add a delicate smoky flavour to this dish.

Wash all your foraged greens. Remove and discard the tough stalks from the sea beet and tear up the leaves into pieces.

Beat your eggs with seasoning and grated nutmeg, then whisk in your cream.

Pour half your mix into the pan and gently heat until the bottom starts to set, now scatter your shredded wild greens in and pour over the remainder of the egg mix, making sure the greens are evenly spread out.

Place the lid on, return to the heat and heap some embers over the top of the pan. Cook for around 15 minutes. Be sure to brush all the ash from the lid before opening. If the frittata is not quite set, put the lid back on and allow the residual heat of the Dutch oven to continue cooking.

Recipe by 7th Rise