A couple weeks ago, I found myself needing to make a quick potluck dish for a little get-together at Betsey’s. It wasn’t really an impromptu thing but (as usual) the time to cook had arrived I hadn’t taken the time to really plan out what dish I was making or go buy ingredients for any recipe.
Luckily, I didn’t need the grocery store. There were all the ingredients for a frittata right there in Betsey’s fields. The chickens contributed some amazingly orange-yolked eggs. We had a huge surplus of garlic scapes. I took home a couple of “seconds” potatoes and onions (not quite beautiful enough for market but still just as tasty). I added some spinach from my own garden. With salt, pepper, Parmesan cheese and olive oil, you’ve got a farm-fresh frittata! I topped it off with some herbed chevre from Port Madison Creamery and a bit of Persephone Farm parsley. Yum!
It was so satisfying to see all the raw ingredients come straight out of the land, get combined into a really basic and wholesome dish, and then get eaten around the fire pit at Betsey’s. We grow our own food here. We work awfully hard at it, but the results are so worth it if we take the time to enjoy them.
Anyone with access to a farmers market can make this type of dish pretty much any time of year. The beauty of this fritatta is that it can be made with many combinations of ingredients. Get a dozen eggs and make sure they are from pastured chickens. Get some onions and/or garlic and potatoes (all three usually available at market year round). Add whatever else is in season, whether it’s spinach or zucchini or kale. Try to get some local cheese (I failed on that one as mine was from Trader Joe’s!)
Here’s the recipe and a few pictures:
- 1 Tbsp olive oil
- 2 cups or so of potatoes, cut into very thin half-circles
- 1 medium onion, chopped (about 1 cup)
- 8 or 10 garlic scapes, chopped into 1-inch pieces
- 1/2 lb spinach leaves, cleaned, chopped
- 9 large eggs
- 2 Tbsp milk
- 1/3 cup grated Parmesan cheese
- Salt and freshly ground pepper to taste
- fresh parsley, chopped (optional topping)
- 3 oz goat cheese (optional topping)
- Preheat oven to 400°F.
- In a mixing bowl, whisk together eggs, milk, and Parmesan cheese. Season with salt and pepper. Set aside.
- Sauté scapes, onions, and potatoes in olive oil in an oven-proof, stick-free skillet, until cooked through, about 4-5 minutes on medium-high heat. Add a little water if they start to stick.
- Throw spinach on top and mix in, cook til wilted.
- Spread out spinach mixture evenly on bottom of skillet. Reduce heat to Medium. Pour egg mixture over spinach mixture. Use a spatula to lift up the spinach mixture along the sides of the pan to let egg mixture flow underneath.
- Sprinkle bits of goat cheese over the top of the frittata mixture if desired. When the mixture is about half set, put the whole pan in the oven. Bake for 13-15 minutes, until frittata is puffy and golden.
- Remove from oven with oven mitts and sprinkle with chopped parsley, if using. Let cool for several minutes.
- Cut into 8 pieces and serve with fresh bread and a mixed greens salad!