Sorrel & Ricotta Frittata

Sorrel, which is similar to spinach, imparts a lemony flavour to soups and salads. It’s abundant in the wild and can be identified by its shamrock-like appearance. It is loved by chefs, but use it judiciously: sorrel is poisonous if ingested in very large quantities.

  • By Murray Bancroft
  • October 1, 2012
  • Yield: 4


2 tbsp butter
1 shallot
thinly sliced
¼ cup fresh ricotta
½ cup sorrel leaves
6 free-range eggs
¼ cup grated parmesan




Preheat oven to 350°F. Melt butter in an oven-proof pan over medium heat, then add shallot. Fry for 3–4 minutes until translucent and remove from heat. Add ricotta to pan in clumps, along with the sorrel leaves. In a separate bowl, whisk together all other ingredients. Add mixture to pan, then bake 20–25 minutes until golden brown. Serves 4.

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