I was thinking about ways to use the remaining spring onions and green garlic that were going to waste in the crisper when it hit me – it’s Frittata time! I started chopping and about 30 minutes later this is what came out of the oven.
Spring Vegetable and Potato Frittata
4 large eggs (or 6 medium/small eggs)
2 spring onions – sliced into thin rings
2 green garlic – sliced into thin rings
1 large russet potato, quartered then sliced into 1/4″ thick slices
1 clove garlic – finely chopped
3 stalks of Kale, stems removed and then coarsely chopped
1 ounce of sharp cheddar, finely chopped or shredded
1 Tbsp Olive Oil
Salt, Pepper, and herbs of your choice (I used Fine Herbes)
Preheat oven to 350F. Boil potatoes until almost tender. Remove from heat and drain. Meanwhile, bring a pot of salted water to a boil and cook the kale for a few minutes. Drain well and squeeze out as much water as possible. In a fry pan cook the potatoes in the olive oil until crisp on the outside. Meanwhile, put the eggs in a large bowl and whisk until well blended. Add the chopped onion, green garlic, garlic, kale, salt, pepper, herbs and cheddar to the eggs and blend together. Once the potatoes are crisp turn the heat down to medium-low and add the egg mixture. Cook over medium low heat until the eggs start to set and then transfer the pan to the top shelf of the oven. Cook for another 4-5 minutes and finish with a blast from the broiler to get a nice crisped top. Serve immediately!
The Frittata is one of the easiest things to cook when you are short on time. For example, I didn’t get back from the gym until 6:45 this evening, but by 7:15 a delicious homemade meal was ready to go. For this frittata I ended up scouring the refrigerator and came up with the following recipe from the ingredients I had on hand:
Vegetable and Chorizo Frittata
6 eggs (I used 3 full eggs and 3 egg whites)
2 inches of Spanish Chorizo, cut into 1/4″ pieces
8-10 stalks of asparagus
1/2 Yellow Onion, thinly sliced
1 clove garlic, minced
2 cups whole leaf spinach, rinsed
1 Tbsp olive oil
1/3 cup romano/parmesan blend
1/8 tsp marjoram
1/8 tsp chives
1/8 tsp terragon
salt and pepper to taste
Steam or saute the asparagus and set aside. Quickly saute spinach until JUST wilted and set aside. Beat eggs and herbs until blended, adding a bit a few tablespoons of water to the mixture. Mix in cheese to the egg mixture. In a medium sized skillet saute onions with olive oil until just starting to become translucent. Add shallots, garlic and chorizo and cook until fragrant and onions are soft. In a small oven-safe pan, place the spinach and onion/chorizo blend and bring the heat up to medium. Stir in the egg/cheese mixture until well mixed and then let cook over medium heat until almost set. Press in the asparagus spears until just visible. Place in the oven on a high rack and broil until the top is golden brown.
**NOTE** Be sure you cook the eggs long enough on the stove before transferring to the broiler!!