Frittatas are my current go-to for an easy, satisfying dinner incorporating a lot of greens and whatever else is in the garden (it also makes great next-day leftovers, cold):
This particular evening I softened onions and fresh garlic (low heat, 15+ minutes?), sauteed morels in butter, and wilted chard and kale (cutting out the stems first and cooking them for a bit longer so they would soften). If I’m not in a hurry (e.g. already very hungry) I usually cook the components separately even though it dirties another pan or takes some extra time– everything takes a different amount of time to cook well.
I pre-heated the oven to 375, and layered the (aliums, morels, greens) in the same cast iron skillet I used for the onions.
I whisked 8 eggs with salt and pepper and a little milk for several minutes / until very frothy and poured them into the skillet, then cooked this stovetop for 5 minutes or so to help brown and set the bottom (this stovetop step doesn’t seem essential, it’s partly a force of habit).
Finally, I laid some big chunks of a soft cheese like goat chevre across the top and popped the whole thing in the oven for another 15-20 minutes, until the eggs puffed up and set.
Variants:
This is a go-to meal, and a few other combinations of ingredients I’ve liked:
- Small tokyo turnips, sliced very thin and sauteed (they give a texture also like potatoes in a Spanish tortilla)
- Komatsuna, a juicy mustard green variant, wilted and included as with the greens above
- Ditto for beet greens
- Thin-sliced golden beet
- Corn kernels
- Feta instead of chevre
