Spring Frittata

Spring has sprung!  What better way to celebrate than a delightful seasonal frittata that you can eat for breakfast, lunch, or dinner?  This dish is great for Easter brunches as well as kosher for Passover if you or your friends observe these holidays.  But, no matter who you are or when you make it, you can enjoy this simple recipe!

You’ll need:

• 2 Leeks
• 5 Cloves Garlic
• 1/4 lb of Mushrooms – I used Black Trumpet mushrooms from Far West Fungi
• 1/2 bunch of collard greens from Blue House Farm (can substitute other greens if collards are not available)
• 5 eggs – take advantage of our amazing organic eggs from Great Valley Poultry!
• Several sprigs of thyme, sage, and oregano
• Olive Oil from Terra Savia
• Salt & Pepper to taste

Spring Frittata Ingredients

The really cool thing about this recipe is that you can put in anything you want… got some extra asparagus from Zuckerman’s Farm, veggies from Blue House, or cheese from Achadinha?  Throw it in there!  Don’t worry, your frittata is going to be crazy delicious.  This is what I had in my kitchen, so this is how my frittata went down….

Sauteeing Veggies

Heat olive oil in a nicely-greased cast iron skillet.  Preheat your oven to 350 degrees.  Chop and clean leeks well (dirt can hide in those little crevices).  As soon as the olive oil is hot, drop those leeks in the pan.  While leeks are browning, mince your garlic, chiffonade those collards into thin strips, loosely chop up your herbs, and slice open the mushrooms to clean any bits of forest that have gathered in their little trumpets.  According to the gurus at Far West Fungi, don’t get the mushrooms wet, just remove any dirt as best you can without using water.  Add the garlic and herbs after about 5 minutes, and then your mushrooms, and your collards.  I like my frittatas jam-packed with veggies, so feel free to go heavier or lighter based on your preferences.

Add Egg to Veggies

Crack open the eggs, and whisk them together in a separate bowl.  Once all the ingredients have sauteed nicely (about 10 minutes), add your egg mixture right into the skillet.  Cook on the stove top for a couple of minutes, until you are sure that the bottom of the frittata is cooked through.  Then, slip the cast iron skillet into the oven for approximately 8-10 minutes.  Check on the frittata after about 5 minutes to make sure it doesn’t overcook.

Spring Frittata Slice

Ta-da!  Or should I say Fri-ta-da!? Take your frittata out of the oven and let it cool for a couple of minutes before you cut into it.  You can serve the frittata out of the oven, or at room temperature… it will be wonderful either way.  Garnish with parsley or another herb, and enjoy a taste of spring!