Frittatas offer a great way to feature wild flavors while making a wholesome delicious meal. Serve them for breakfast, lunch, or dinner — or any time of day. A dish somewhere between an omelet and a crustless quiche, frittatas are simple to prepare. This basic recipe allows you to combine various wild greens, aromatic herbs, and cheeses to create satisfying frittatas with the seasonal offerings from fields, gardens, and farmers’ markets.
- 5 tablespoons fat of choice: butter, olive oil, lard, bacon drippings, etc.
- 1 medium onion, finely chopped
- 3 cups of wild vegetable of choice*, coarsely chopped
- 2 tablespoons strongly-flavored aromatic fresh herbs, finely chopped, or 2 teaspoons if the herb is dried: wild bergamot, oregano, hardy marjoram, thyme, savory, etc.
- 6 large eggs, preferably organic and pasture-raised
- 1/3 cup heavy cream, crème fraîche, or whole milk, preferably organic and grassfed
- 1 cup grated cheese (cheddar or Colby type cheeses weigh about 3½ oz), preferably organic and grassfed
- 3 pinches salt to equal 1/4 teaspoon, or to taste
- 1/8 teaspoon black pepper, or to taste
* Some scrumptious wild choices: leaves and tender stems of nettle, yellow or broad-leaf dock, lamb’s quarter, amaranth, dame’s rocket, purple dead nettle, mallow; day lily shoots; and wild mushrooms.
- In an ovenproof, heavy bottomed, 9-inch pan, such as a cast iron pan, heat 3 tablespoons of fat over medium-low heat.
- Add onion and vegetable and sauté until tender, stirring occasionally; put the lid on the pan if needed to keep the vegetables from drying out.
- Once the vegetables are tender, add the strongly-flavored aromatic herbs and 1 pinch of salt, and sauté for 1–2 minutes.
- Meanwhile, in a bowl, mix eggs with cream or milk, 2 pinches of salt, and 1/8 teaspoon black pepper.
- Stir sautéed vegetable mixture into egg mixture.
- Heat the remaining 2 tablespoons of fat in the pan, add the egg-vegetable mixture, and cook over medium-low heat for about five minutes, until the bottom of the frittata is cooked.
- Turn oven on to broil, sprinkle the cheese over the top of the frittata, and place in the oven about 4 inches away from the broiling flame. Broil the frittata until it puffs up and browns, about 5–7 minutes.
- Serve straight from the oven. Cold leftovers are delicious too.
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