RECIPE COLLECTION
Green Frittata
Serves 6
I love to make frittata for lunch whenever I have a mix of leftover vegetables from dinner, or some odds and ends (two asparagus spears, half an onion, a pepper, etc) in the fridge, or just a ton of greens I need to figure out what to do with. This green frittata is the answer to all those CSA box greens past their prime, or bolting greens in your garden, or even just that big bag of spinach you impulse-bought at the market. In reality, it's sort of a cross between an Italian frittata and a kuku sabzi (a very herb-filled Persian frittata often littered with barberries and walnuts). I made this version with a huge bunch of mizuna and beet greens from the Victory Garden my mom planted at the beginning of shelter-in-place.
Ingredients:
6 large free range organic eggs
1 medium onion, diced
8 cloves of garlic, minced
1 bulb of fennel, diced (optional)
1 half bunch of cilantro, chopped
1 half bunch of parsley, chopped
2 big bunches of greens (mizuna, beet greens, spinach, chard, mustard greens, collards, kale, etc), coarsely chopped
1 small green chili, diced (optional)
3/4 cup, coarsely crumbled feta (optional)
Extra virgin olive oil
Black pepper
Fine sea salt
Method:
Preheat oven to 350F
In a 9-inch cast iron skillet, warm 3 tablespoons of olive oil over medium-high heat. Add the onion and fennel and chili, if using, and stir to coat in olive oil. Cook until softened and lightly caramelized. Lower the heat if it begins to brown. Add the garlic, a couple big pinches of salt, and some freshly-ground black pepper, and stir, cooking until aromatic but not browned. Then add your herbs and greens, in stages if necessary, using a spoon or tongs to toss the mixture to wilt evenly. It will seem like a shocking amount of greenery, but it will cook down. When fully cooked and reduced in size, remove from heat and transfer to a medium-sized bowl and allow to cool for a few minutes. In another bowl, beat 6 large eggs, seasoning with a pinch of salt.
Add the eggs to the green mixture, then add the feta, if using. Wipe out the pan you were using earlier, then return it to the stovetop over high heat. Add a glug of olive oil and, when the pan is hot but not smoking, pour in the eggy green mixture. Allow it to sit over high heat for a minute or two and then transfer it to the oven. Allow to bake for about 20-25 minutes until set and firm (you can take it out to test it by pressing on the surface and inserting a knife—you want to avoid a liquid eggy center), then turn on your broiler and brown the top for about five minutes. While it's under the broiler, be vigilant—you don't want it to burn.
Allow to cool for 15 minutes, then run a knife around the edge, and use a large spatula to remove to a serving dish. Cut into slices and serve with a heap of dressed green leaves. Leftovers also make a great vegetarian sandwich filling.
Serves 6
I love to make frittata for lunch whenever I have a mix of leftover vegetables from dinner, or some odds and ends (two asparagus spears, half an onion, a pepper, etc) in the fridge, or just a ton of greens I need to figure out what to do with. This green frittata is the answer to all those CSA box greens past their prime, or bolting greens in your garden, or even just that big bag of spinach you impulse-bought at the market. In reality, it's sort of a cross between an Italian frittata and a kuku sabzi (a very herb-filled Persian frittata often littered with barberries and walnuts). I made this version with a huge bunch of mizuna and beet greens from the Victory Garden my mom planted at the beginning of shelter-in-place.
Ingredients:
6 large free range organic eggs
1 medium onion, diced
8 cloves of garlic, minced
1 bulb of fennel, diced (optional)
1 half bunch of cilantro, chopped
1 half bunch of parsley, chopped
2 big bunches of greens (mizuna, beet greens, spinach, chard, mustard greens, collards, kale, etc), coarsely chopped
1 small green chili, diced (optional)
3/4 cup, coarsely crumbled feta (optional)
Extra virgin olive oil
Black pepper
Fine sea salt
Method:
Preheat oven to 350F
In a 9-inch cast iron skillet, warm 3 tablespoons of olive oil over medium-high heat. Add the onion and fennel and chili, if using, and stir to coat in olive oil. Cook until softened and lightly caramelized. Lower the heat if it begins to brown. Add the garlic, a couple big pinches of salt, and some freshly-ground black pepper, and stir, cooking until aromatic but not browned. Then add your herbs and greens, in stages if necessary, using a spoon or tongs to toss the mixture to wilt evenly. It will seem like a shocking amount of greenery, but it will cook down. When fully cooked and reduced in size, remove from heat and transfer to a medium-sized bowl and allow to cool for a few minutes. In another bowl, beat 6 large eggs, seasoning with a pinch of salt.
Add the eggs to the green mixture, then add the feta, if using. Wipe out the pan you were using earlier, then return it to the stovetop over high heat. Add a glug of olive oil and, when the pan is hot but not smoking, pour in the eggy green mixture. Allow it to sit over high heat for a minute or two and then transfer it to the oven. Allow to bake for about 20-25 minutes until set and firm (you can take it out to test it by pressing on the surface and inserting a knife—you want to avoid a liquid eggy center), then turn on your broiler and brown the top for about five minutes. While it's under the broiler, be vigilant—you don't want it to burn.
Allow to cool for 15 minutes, then run a knife around the edge, and use a large spatula to remove to a serving dish. Cut into slices and serve with a heap of dressed green leaves. Leftovers also make a great vegetarian sandwich filling.
