Carrying on with our cow parsley (Anthriscus sylvestris) theme after posts on cow parsley soup and cow parsley pesto, we’ve just had a wonderful cow parsley frittata for lunch. Â Give it a try, it was great!
Remember – cow parsley can be confused with hemlock, so make sure that you have the right plant. Â This guide will help tell them apart, but if you aren’t sure, don’t eat it.
Ingredients
- A handful of cow parsley
- 3 eggs
- 1 clove of garlic
- 50g of feta cheese
- A knob of butter
- Salt and pepper to season
How to make the cow parsley frittata
- Chop the cow parsley
- Beat the eggs and season
- Add the cow parsley to the egg mixture
- Crumble in the feta cheese and mix
- Chop the garlic and lightly fry it in butter
- Pour in the egg mixture and fry for 10 minutes
- Turn the frittata over and fry for another 5 minutes
We identify, collect and cook with a wide range of plants on our weekend long Wild Foods & Woodland Cooking course and also on our 1 Day Spring Forage. You can see loads of photos from that, and all of our other courses, on our Facebook page.
