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…)
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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!
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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.
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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:
- Nettles
- Arugula
- Dandelion Greens
- Chicory Greens
- Rapini (a.k.a. broccoli rabe)
- Pea Tendrils
- Baby Mustard Greens
- Spinach (not bitter, but definitely Spring!)
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Caramelized Onions
Melt in a heavy-bottomed pan:
2 Tbsp Olive Oil or Butter
Add:
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.
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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.
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We had to be on the road most of yesterday so I took the frittata leftovers along. It was great road food, even cold!
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Frittata with Spring Greens and Feta
Prep Time: 15-20 minutes (not including the onions) Cooking Time: 25 minutes
Sauté
for a few minutes in a heavy wide saute pan:
Olive Oil
1 1/2 – 2 cups Greens, chopped
Mix together in a bowl:
3 large Eggs
3/4 tsp Coriander
3/4 tsp Paprika
Pinch Nutmeg
Pinch Cayenne
1/8 tsp Sea Salt (the Feta is salty)
Black Pepper, freshly ground
Add in:
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:
- Artichokes
- Chevre, Smoked Cheddar or Parmesan Cheese
- Cooked Potatoes
- Asparagus
- Bacon
- Roasted Red Peppers
- Pine nuts
- Fresh Parsley, Basil, Thyme and Rosemary—or any fresh herb!