Frittata with Spring Greens, Feta and Caramelized Onions
If you live in an area where winters are chilly and you have access to local produce, then you know that
Spring = Eggs and Greens.
(In some circles Spring also means Maibock Beer, but that’s another story…)
So if Spring = Eggs and Greens, and Eggs and Greens = Frittata, then Spring = Frittata.
My 7th grade geometry teacher Mr. Gerhart would be so proud!
A Frittata could be called a crustless quiche, or an open-faced omelette. They are firm and often served in wedges, either hot or room temperature. Not unlike a pizza, a pasta or a risotto, a frittata can be a blank slate for many a flavor or ingredient, from herbs and vegetables to meats and cheeses. Breakfast, lunch or supper—they can be an easy meal of protein and vegetables.
As you begin a spring cleaning of your home, let some bitter greens do a spring cleaning on your digestive system—-put them in a frittata! They support liver and digestive functions—very handy after a winter of heavy comfort foods. They are also packed with magnesium, calcium and a host of antioxidants (beta-carotene, manganese and vitamin E). Greens rock.
Here are some of my favorite spring bitter greens:
- Dandelion Greens
- Chicory Greens
- Rapini (a.k.a. broccoli rabe)
- Pea Tendrils
- Baby Mustard Greens
- Spinach (not bitter, but definitely Spring!)
Melt in a heavy-bottomed pan:
2 Tbsp Olive Oil or Butter
3 Onions, sliced lengthwise
Simmer for at least 45-60 minutes, until a light golden brown.
I sometimes add a dash of Balsamic Vinegar at the end.
Here is a Simply Recipes page with more details about caramelizing onions. They say 5 medium onions yields about 2 cups of caramelized onions.
Cook the frittata on the stovetop on low heat until the bottom of it is solid, then move to the oven for the final cooking. If you have a broiler, blast it for a minute. If you don’t, bake it for a few minutes until it is done.
We had to be on the road most of yesterday so I took the frittata leftovers along. It was great road food, even cold!
Frittata with Spring Greens and Feta
Prep Time: 15-20 minutes (not including the onions) Cooking Time: 25 minutes
for a few minutes in a heavy wide saute pan:
1 1/2 – 2 cups Greens, chopped
Mix together in a bowl:
3 large Eggs
3/4 tsp Coriander
3/4 tsp Paprika
1/8 tsp Sea Salt (the Feta is salty)
Black Pepper, freshly ground
The Sautéed Greens mixture
1/2 cup Feta
1/3 cup Caramelized Onions or Sautéed Onions
Reheat the heavy saute pan. Melt:
2 teaspoons Butter or Olive Oil
Pour in the Egg/Greens mixture.
Cook on low heat for 5-8 minutes until the bottom is quite firm.
Move pan to oven broiler for 1 minutes, or to a hot oven for another 5 minutes or until fully cooked.
Other Frittata favorites:
- Chevre, Smoked Cheddar or Parmesan Cheese
- Cooked Potatoes
- Roasted Red Peppers
- Pine nuts
- Fresh Parsley, Basil, Thyme and Rosemary—or any fresh herb!