Sunday, February 17, 2013

Bitter Greens Frittata

After making Pretty in Pink Pickled Radishes the other day, I decided to follow my mother's credo ~waste not, want not~ and make a frittata with the leftover radish greensRadish greens can be pretty gritty, so be sure to clean them well by submerging in a cold water, swishing them around and then draining them about three times. You can make this recipe with any mildly bitter greens and make it more or less rich (with milk and cheese) depending on your preference and what you have on hand. 

I cook all my frittatas by starting them on the stove-top then transferring them to the oven to cook through, fluff up and caramelize. So for this recipe, you'll need an oven-safe 8 to 10 inch frying pan. Once you take the pan out of the oven it's easy to forget that the handle is HOT, so be sure to leave the oven mitt on it as a reminder.



































Bitter Greens Frittata
two bunches radish leaves, washed well and roughly chopped
1/2 onion, thinly sliced
4 button mushrooms, sliced
1 clove garlic, minced
1/2 teaspoon sea salt (plus a pinch thrown in while you're cooking the veggies)
1/2 teaspoon freshly ground pepper
5-6 eggs, whipped 
1/2 cup milk or cream (any fat content you have is fine)
1/2 cup grated cheese (any kind you like)

Preheat your oven to 450F. 

Whisk the eggs, milk, salt and pepper well and set aside. 

Prep all the vegetables and saute them over medium/high heat starting with the onions, then the mushrooms, then the garlic, cooking each until softened and slightly browned. Add the chopped radish greens, it's ok if they're still a little moist from washing, and saute until they've wilted and become somewhat dryer. 





Cut off the heat and pour in the whisked eggs moving the veggies around with your spatula so they're evenly distributed. Top with grated cheese and transfer the pan to the oven. Bake for 15-20 minutes until the eggs have fluffed up and the cheese is bubbly and browned.

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