This time of year there are only a few fresh vegetables to choose from. On the farm, greens, parsnips, and storage vegetables are available. By now, we have used up our canned veggies and are eagerly awaiting the fresh.
Here is a recipe for a nice frittata, which is pleasing any time of day. It makes an especially nice light supper at the end of a long day. I serve it with steamed carrots and warmed up bread. We caramelize some onions before adding the greens.
Mixed Greens Frittata
Moosewood Restaurant New Classics
2 C chopped greens
¾ C chopped fresh parsley
¼ C chopped fresh basil
1 ½ tsp extra virgin olive oil
4 eggs, lightly beaten
¼ C water
¼ tsp salt
½ C grated feta, Parmesan, mozzarella or cheddar cheese
In a 10 inch ovenproof skillet, stir-fry the greens, parsley, and basil in 1 tsp of the oil until wilted and tender. Transfer the greens to the bowl. Rinse the skillet and set aside. In a separate bowl, whisk together the eggs, water and salt and stir in ¼ cup of the cheese.
Lightly oil the skillet with the remaining ½ tsp of oil and place it on med-high heat. Stir the egg and cheese mixture into the greens and pour into the hot skillet. Sprinkle the top with the rest of the grated cheese. Lower the heat to med-low and cook, without stirring, until the edges are firm and pulling away from the sides of the pan, about 5 minutes. The frittata should be mostly cooked, but with the top still lightly undercooked. Place the skillet under the broiler for 3 to 5 minutes, until the top is firm and beginning to turn golden brown.
Cut into wedges and serve, either directly from the skillet or turned out onto a large plate.