Frittata with Spring Greens

April 8, 2010

Frittata with Spring Greens

Sara Jones, Tucson CSA

We don’t often get parsley, and it’s a treat to get it in our shares.
You can use large quantities of it in this delicious frittata for a
really fresh taste.

5 eggs
1/4 cup milk
2 tablespoons flour
1/2 bunch baby leeks, thinly sliced
3-4 chard stems, diced
1 large handful chard or spinach greens, roughly chopped
1 handful parsley, roughly chopped
About 1 tablespoon olive oil
Salt and pepper to taste

Heat oil in a large skillet over medium high heat. Add leeks and
chard stems. Cook about 5 minutes, then add greens. Continue
cooking, briefly, until greens are wilted. Remove from heat. In
a medium size bowl, whisk together eggs, flour and milk. Stir
cooked vegetables and parsley into mixture and season with salt
and pepper. Pour mixture into well greased pie pan and bake in
a 350 degree oven for about 15-20 minutes, until eggs are set.

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