Whip up a Springtime Frittata with Homegrown Eggs
Written by Rebecca Rockefeller
Wednesday, 11 May 2011 17:14
My daughters and I are part of the island chicken renaissance with the Easter Egger chicks we brought home from Bay Hay and Feed last year. Thanks to the formative weeks they spent living in our bathtub, our chicks have grown into friendly hens who have been moved by the ever-increasing daylight hours to gift us with an average of 5 blue-green and pinkish-brown eggs each day.
We anticipated our eggy wealth all winter, but the reality of it still caught us a bit by surprise. We have eggs aplenty to pass over the fence to our neighbors, and we made it through the egg-intensive holiday of Passover without having to buy any extras; between the mandatory hard-boiled eggs and the kugels that call for a dozen eggs each, this was no small achievement for our backyard flock!
We've also been harvesting our first greens of the year, mostly sorrel from our garden and nettles and cress from local marshy places. The other day we drove to Olympia for the signing of the Cottage Food Bill, and my daughter wanted nettle soup for lunch. I'm up for creative food packaging, but I'm skittish about soup as a car food for my preschooler. I needed something that would deliver the desired nettle flavor in a handheld form, so I thought I'd combine our surplus of eggs and greens into a frittata. We like our frittatas heavy on vegetables and relatively light on eggs, so they're more like a crustless pie than a custard with benefits.
Bainbridge Spring Frittata
1 cup fresh eggs (4 lg or 5 med)
4-5 cups fresh nettles, steamed and chopped into bite-sized pieces or pureed in a food processor
1 cup fresh sorrel, cut into thin strips
2 cloves garlic, finely chopped
freshly grated nutmeg to taste (I like a light dusting, enough to give fragrance without bitterness)
sea salt and pepper to taste
grapeseed oil for pan
large ovenproof skillet, preferably cast iron
Heat your skillet over med-low heat with enough oil to coat the entire bottom well (about 1-2 Tbs). While skillet is heating, whisk together the eggs until very well combined and a bit frothy. Stir in the greens, garlic, nutmeg, salt, and pepper.
Pour mixture into hot skillet and let cook, undisturbed, until mostly set. If you'd like, you can lift the frittata's edges to allow any runny, uncooked eggs to flow to the bottom; with this ratio of eggs to greens, though, there shouldn't be much visible runny egg. When the eggs are almost cooked, with the top and center still wet, set your oven to broil and place pan a few inches below the top element until everything is just set. Slice like a pie and serve hot, warm, or at room temperature. This keeps well in the fridge, and works for breakfast, lunchboxes, or a picnic dinner. If you eat dairy, this would be wonderful with some local goat cheese stirred in, and you can substitute your favorite local greens or spring vegetables for the nettles and sorrel.