We’ve been so busy lately that there hasn’t been a lot of cooking going on. But thanks to our CSAs and the active farmer’s market, the bounty has certainly been flowing in. Tonight we took a breath and cooked some of those greens in our fridge. What’s the answer when you’re looking for a quick, healthy dinner? Frittata, of course.
How many variations of eggs and veggies for dinner must there be? (We’ve already posted a few recipes here and here.) This version is light and airy, due to the ricotta. Greens can be mixed and matched, of course. I’m adding pea shoots to everything lately. In this dish, they really give you something to chew.
1 garlic scape, cut into small pieces
3 handfuls of spinach
1 handful of pea vines, chopped roughly
1/2 cup of ricotta
1/2 cup of milk
a few leaves each of mint and oregano
olive oil, salt, pepper
- Separate the eggs – yolks in one bowl, whites in a second bowl.
- In the bowl with the yolks, add ricotta, milk, herbs, salt, and pepper.
- Whisk egg whites vigorously (or gratuitously use your mixer – it is, after all, a quick and lazy dinner). You want them to be light and foamy.
- Fold the egg white mixture into the yoke mixture. Turn over gently until they are completely incorporated.
- Add about a tablespoon of olive oil to a heat proof (cast iron) skillet set over medium heat. Cook the greens for about 3 minutes, just until wilted down.
- Stir in the egg mixture.
- Bake at 35oF for 12-15 minutes.
- This recipe was adapted from one of my favorite quick meals, puffy corn omelet.
- I was completely lazy and didn’t even chop anything. Scapes always seem to fly everywhere when I chop them with a knife, so I just use kitchen scissors to snip them down to the size I want. While I had the scissors, I cut the pea vines and the herbs right over the bowl or skillet. Easy!