Garden Frittata

10 Jun

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 caramelized 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 (it’s not clear this is even needed– it’s just 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.

IMG_20180516_190953_808

img_20180603_1333554777565611569415383.jpg

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s