What’s On My Table – With Alexandra Dudley
What’s On My Table – With Alexandra Dudley

What’s On My Table – With Alexandra Dudley

Alexandra Dudley is a food columnist, cookbook author and host of the Come For Supper podcast. In this regular column, she takes us inside her east London kitchen to show us what she’s cooking and the tools she’s loving. This month, it’s an easy lunch idea – and three of her favourite ingredients…

All products on this page have been selected by our editorial team, however we may make commission on some products.

This frittata is something I can eat at almost any time of the day. Packed with fragrant herbs and a generous dose of grana padano, it is rich in flavour and incredibly moreish. Enjoy it warm or cool. Some roasted tomatoes would go very well with it.

If you’re having this for lunch or a weekend brunch, a fresh cloudy apple juice is ideal. I’ve been enjoying this one from Wildpress recently. The juice comes solely from British apples – I’ve tried a few of its varieties but have landed on Somerset Haze as a favourite. 

Herb Garden Frittata

Total Time
30 Minutes
Olive oil
1 bunch of spring onions
1 bunch of parsley, leaves finely chopped
2 tbsp of tarragon leaves
3 tbsp of loosely picked dill, finely chopped (plus extra)
8 large eggs
70g of grana padano, finely grated (plus extra for serving)
1 good pinch of salt
Black pepper
Step 1

Preheat the oven to 180°C fan.

Step 2

Chop the spring onions into roughly inch-sized pieces. Heat a generous glug of olive oil in an oven-safe 24cm frying pan. Add the spring onions and fry until soft and charred in places. Transfer to a plate to allow to cool.

Step 3

Reduce the heat and add the spinach to the pan with a pinch of salt, stirring it until it has wilted down. Transfer to a colander until cool enough to handle, then squeeze out as much liquid as you can and roughly chop.

Step 4

In a large bowl loosely beat the eggs, add the spring onion, chopped spinach, herbs and grana padano.

Step 5

Season and mix to combine. Heat another generous glug of olive oil in the pan for 2 minutes until hot and pour the egg mix in. It should sizzle slightly as you do.

Step 6

Cook for about 3 minutes until the edges begin to set, then transfer to the oven for 15 minutes until the centre has just set.

Step 7

Sprinkle with fresh dill, lemon zest, freshly cracked black pepper and grated cheese.

3 Things Alexandra’s Loving This Month…

Italian Grana Padano

I always have at least two blocks of grana padano in my fridge and eat it with almost everything. You can easily recognise it from its fantastic fire-branded rind which, once the cheese is finished, is fantastic thrown into stocks or soups for added flavour.

Visit Waitrose.com


Maldon Sea Salt

Seasoning is crucial to making any good meal taste great. I always have a box of Maldon Sea salt on the go. It is without a doubt the best.

Visit Waitrose.com

Lodge Cast Iron Pan 

I bring this pan out every weekend, if not more regularly. It is wonderful for a medley of things. Frittatas such as this, as well as omelettes, blistered tomatoes or a classic Sunday fry up. 

Visit JohnLewis.com 


For more from Alexandra, follow her @AlexandraDudley or visit AlexandraDudley.com

Read More From Alexandra Dudley

Fashion. Beauty. Culture. Life. Home
Delivered to your inbox, daily