frittata_IMG_6535

Vegetable Frittata. Photo by Steven Brown.

Vegetable Frittata

Our favorite frittata recipe as mentioned in The Last Bite of Summer 2012.

Makes 6 servings

  • 4-5 small red or yellow potatoes, peeled and cut into 1/4-inch slices
  • Olive oil
  • Salt and pepper, to taste
  • 1 bunch of spring greens such as chard, mustard, collards, spinach or, for the adventurous, stinging nettles
  • 1-2 tablespoons butter or olive oil
  • 3 small leeks, trimmed, cut in half and washed thoroughly, then thinly sliced
  • 1 clove garlic, finely chopped
  • 4 duck eggs (or 8 chicken eggs)
  • 1/4 cup milk
  • 4 ounces goat cheese, crumbled
  • Some grated Parmesan cheese, optional

Put a large rimmed baking sheet in the oven and preheat to 450°.  In a large bowl toss the potato slices with olive oil, salt and pepper. When the oven is up to temperature, carefully put the potatoes onto the hot pan, spreading into one layer.  Roast until the potatoes are tender and golden brown, approximately 10 – 20 minutes.  Remove from the oven and let cool slightly.  Preheat oven to broil.

Prepare the greens by filling a large bowl or clean sink with cold water.  Submerge the greens in the water and swish slightly.  Let sit for a minute and remove and dry on clean kitchen towels or in a salad spinner.  Remove any tough stems and cut into thin strips.  Note: If you are using stinging nettles, be sure to wear surgical gloves while handling raw nettles.  Once they are cooked they will not sting.

In a large ovenproof frying pan, heat the butter and oil and add the leeks and garlic. Saute until tender. Add the greens and saute until wilted.

In a large bowl, whisk the duck eggs with the milk.  Add the goat cheese along with the roasted potatoes and sauteed greens and stir gently to combine.

Wipe out the pan that you used to saute the greens and add a little more butter or olive oil.  Add the combined egg and vegetable mixture, stir gently to distribute all the ingredients, and then cook for 5-10 minutes or until the bottom is set.  Place the pan in the oven and broil for 4-5 minutes or until the top is set and it is slightly browned and fluffy.  Remove from pan, cut into wedges and serve topped with grated Parmesan cheese, if desired.

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