FLEXIBLE FRITTATA
We love the flexibility of a frittata. It’s a great vehicle for using anything in your CSA box or veggies that are starting to go limp in the dark corners of your refrigerator. We’ll eat a frittata for breakfast, lunch or dinner. It’s delicious anytime of the day! Sometimes we’ll add bacon or even smoked salmon if we have some on hand. This particular recipe is as simple as a frittata gets. Simplicity doesn’t have to mean boring though.
Fresh ingredients don’t need much doctoring and this frittata is delicious. This dish is forgiving so use whatever greens, herbs and cheese you have on hand–the key is the ingredients, including great eggs, and fresh veggies. You can swap the greens for other veggies, just sauté them a bit before adding to the egg mixture, and eliminate the nutmeg. Nutmeg always enhances the flavor of greens, but you can also leave it out. Enjoy!
- 2 tablespoons olive oil
- 1 large leek, white and light green parts only, halved, cleaned and roughly chopped
- 1 small bunch of swiss chard, leaves roughly chopped (we chop the stems and sauté them to add as well, about 4 cups)
- 8 eggs, beaten
- 1/4 cup heavy cream or other milk of your choice
- 1/4 teaspoon freshly grated nutmeg
- 1/2 teaspoon cayenne pepper
- 1/2 cup feta cheese
- 1/4 cup of chopped herbs (your choice): parsley, dill, chives, basil are nice
- salt and pepper
Preparation
1) Preheat the oven to 350F. Warm 1 tablespoon of the oil in a 8 inch cast iron skillet over medium heat and cook, stirring often, until the leeks begin to soften and become fragrant, about 3 minutes. Stir in the chopped chard leaves and continue to cook, stirring often, until the leaves begin to wilt, about 3 minutes.
2) While the veggies cook whisk together the eggs, cream, spices and 1/4 cup of the feta cheese. Season with salt and pepper.
3) Remove the veggies from the pan and stir them into the egg mixture until everything is well combined. Wipe out the skillet with a towel and heat the remaining 1 tablespoon oil in the skillet over medium-low heat. Pour the egg/veggie mixture into the pan and sprinkle with the remaining feta cheese.
4) Transfer the skillet to the oven to finish cooking, about 30-40 minutes, until the eggs are set and golden brown at the edges. Remove the frittata from the oven and set aside to cool for about 5 minutes before enjoying. We also love to make frittata muffins. Just spray some Avocado oil in muffin tins and cook them for 15-20 minutes.
Notes
*Use this recipe as a guide