Dry Country Frittata
Ingredients
Scale
- 1 pounds fresh greens, such as dandelion greens
- 2 TBS butter
- 1/2 small yellow onion, finely chopped
- 1 small garlic clove, minced
- 1/2 pound mushrooms, thinly sliced
- 2 more TBS butter
- 6 large eggs
- 1/4 cup heavy cream
- 1/2 tsp sea salt
- Freshly ground black pepper
- 1/4 teaspoon freshly grated nutmeg (optional)
- 2 TBS chopped parsley
- 1 cup grated cheese such as jack cheese
Instructions
- 1- Preheat the oven to 350 degrees. If you’ve just washed your greens, no need to dry them. Bring 1/2 inch water to a boil in a large ovenproof heavy skillet, then add greens and cook, turning with tongs, until wilted, about 30 seconds. Drain in a colander and cool under cold running water. Gently squeeze handfuls of greens to remove as much liquid as possible, then coarsely chop. You will have about 1 cup of fairly tightly packed cooked dandelion greens.
- 2- Wipe the skillet dry, and then melt butter over medium-low heat. Cook onion and garlic until softened, 2 to 3 minutes. Add mushrooms and increase heat to medium-high, then cook, stirring, until mushrooms have browned and the liquid has cooked off, about 5 minutes. Stir in dandelion greens.
- 3- Beat the eggs and cream in a bowl and season them generously with salt, pepper, and optional nutmeg. Add 2 more TBS butter to the pan, let it melt on medium heat, then add the egg mixture to the pan with the vegetables and stir gently for 30 seconds.
- 4- Sprinkle the parsley and the cheese all over the top of the frittata (they will sink in). Put the frittata in the oven and bake 20-25 minutes. Remove from the oven and run a heat proof spatula around the sides of the frittata to loosen it. Cut into wedges, and serve with a salad for brunch, lunch, or dinner.
Notes
- Chef tip-
- For a browned top, take the frittata out of the oven after 18-20 minutes. Sprinkle the top with 1/4 cup of parmesan cheese, and then place it under the broiler for about 3 minutes until the top is browned.
- Make it your own-
- Use any leftover vegetables you like! the key is to squeeze out the water from greens, or cook out the water from vegetables like mushrooms and tomatoes, before adding the eggs.