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. Give it a try, it was great!
Remember – cow parsley can be confused with hemlock, so make sure that you have the right plant. This guide will help tell them apart, but if you aren’t sure, don’t eat it.
- 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.