Thursday, May 23, 2013

Wild Food Fritata

A Fritata is one of those really versatile, one pot, easy and fast dishes, and sort of like a crustless quiche.  You don't have to use wild greens in it, you can put in almost anything you can think of.  Chard is particularly nice, but the one you see here was really good with mostly Stinging Nettle leaves, a little Garlic Mustard, and some Wild Violet leaves.  I gathered most of the greens in a few minutes in our back yard.  

So; preheat the oven to 350 degrees.  While it is preheating, put an iron skillet, or whatever you have on the stove and sautee whatever you want to use for flavoring.  This one had chopped green onions from the garden, chopped mushrooms, and salt, pepper, basil, and thyme all in butter.  When the veggies or whatever are slightly cooked, add the greens, cover, and cook until the greens are well wilted.   Meanwhile, scramble some eggs, there were 7 in this dish.  Also, grate some cheese.  When the greens are well wilted, mix in the eggs, and sprinkle the grated cheese on the top.  Bake in the oven a few minutes until done, it won't take long since the skillet was already hot.

The Nettles were delicious in this recipe!  They are very mild, and you could mistake them for spinach when paired with all the other ingredients.  Healthy and organic!

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