Sorrel and Cheese Frittata
Sorrel is finding its way back into the garden. This lemony tasting green is rich in vitamin C. Later in the season the leaves can develop some bitterness but the young, tender leaves of spring are great additions to salads. Slightly larger leaves do well in dishes like this frittata or soups and stews.
Frittatas are a wonderful thing. Like their cousins, the omelet and the quiche, you can add ingredients to your taste. Have a few mushrooms left over? Looking for something to do with that half of an onion? Feeling like you need some bacon today? Toss ’em in! Just a note, meat and most veggies should be pre-cooked. Saute, steam or roast vegetables to release the water. The eggs cook much faster than meat and vegetables so they need to go in already cooked. Leafy greens like sorrel, spinach or kale can go in raw since they cook very quickly. A small frittata like the one listed below can easily accommodate a cup of cooked veggies (or twice that of raw, leafy greens). Add a few more eggs and you can add more veg too but you might have to increase your cooking times slightly.
Frittata are good just about any time of the day as well. Pair a slice with some fruit for breakfast. Add a salad and a nice hearty slice of artisan bread for lunch or dinner. Leftover frittata (if you have any) can be stored in the fridge for a few days. Serve leftovers chilled, room temperature or gently warmed in a low over or microwave.
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Sorrel and Cheese Frittata
Equipment
- cast iron or oven proof skillet
Ingredients
- 6 large eggs
- 1 cup sorrel leaves roughly chopped and loosely packed
- 1 cup soft goat cheese (or substitute below)
- 2 tbsp extra-virgin olive oil
- 2 tbsp butter
- salt and pepper to taste.
Instructions
- Preheat oven to 450 degrees Fahrenheit.
- In a large bowl, whisk eggs until yolks and whites are well combined.
- Add half of cheese to eggs. Salt and pepper to taste.
- Heat oil and butter in 9 or 10 inch skillet, tilting pan to coat well.
- Add egg mixture to pan and cook 2-3 minutes until set. The edges should start to lighten in color.
- Sprinkle with remaining cheese and transfer to preheated oven. Bake until sides are lightly browned and crisp. The eggs should puff up a bit and have just a slight jiggle in the center. Don't overcook your frittata, 5 to 7 minutes should get the job done.
- Remove to cooling rack. Let the frittata rest for 10 minutes before serving.