My goal for the recipe you’ll receive each week is to help you (1) use every part of each beautiful pea, bean, leaf and root that Elaine grows for us, and (2) keep eating-in as fresh and easy as going out.
First up, we have a frittata. To me, a frittata is simpler than both a quiche and an omelet because there’s no pie crust and you don’t have to fold the thing over. But it’s no less special. I certainly found it very special when Eric made me this one for my first Mother’s Day four years ago. I hope this helps your family eat their spinach.
6 large eggs
¼ cup whole-milk ricotta cheese
¼ teaspoon coarse salt
½ teaspoon fresh ground pepper
1 teaspoon extra-virgin olive oil
1 cup spinach (baby leaves or chopped leaves)
3-4 scallions, white and green parts finely chopped
Pre-heat oven to 375o. Whisk together eggs, ricotta, salt and pepper in medium bowl.
Heat oil in a 10-inch oven-proof skillet over medium-high heat. Add scallion and cook until scallion is tender, about 4 minutes. Add spinach leaves and cook, stirring, until tender, about another minute.
Add egg mixture to skillet. Stir to distribute vegetables evenly. Place skillet in oven and bake until eggs have set, about 13 minutes. Serve immediately.
On the side, serve a salad of mixed greens, chopped sorrel and radish tossed in this dressing. Sorrel is the lemony leafy green in your bag this week.
½ cup buttermilk
2 tablespoons mayonnaise
1 garlic clove, minced finely
Coarse salt and fresh-ground pepper to taste.
Cover and chill until ready to serve.