|basket of greens for the frittata|
Makes 4 x 300 g servings
8 eggs, medium
1/2 cup (125 ml) yogurt
1/4 tsp (1.25 ml) red pepper chile flakes
1/2 tsp (2.5 ml) black pepper, freshly ground
1 cup (250 ml) Romano or Pecorino sheep cheese, shredded
1 cup (250 ml) old white cheddar, shredded
1 cup (250 ml) peppers, orange, sweet, chopped
4 mushrooms, sliced
2 wild leeks, white and green, sliced
1 cup (250 ml) young stinging nettle, chopped
1 cup (250 ml) sorrel, chopped
1/4 cup (60 ml) chives, sliced
1. Preheat oven to 325'F ('C). Coat the bottom of a 12-inch (30 cm) baking dish or ramekins with olive oil.
2. Beat the eggs. Stir in yogurt and whisk until well combined. Season with red hot chile pepper flakes and freshly ground black pepper. I didn't use salt as the cheese is salty. Set aside.
3. Shred cheeses and set aside.
4. Chop peppers and slice mushrooms. Add to the bottom of the baking dish(es).
5. Slice leeks and chives. Chop nettle and sorrel. Don't worry about the stinging aspect of the nettle at this point as the baking kills it off. If you are sensitive to the nettles you may have to use gloves. Make sure you soak the greens in a good amount of water to get off the grit. Place over peppers and mushrooms. Here you can see I am making them in a variety of bake proof dishes.
Pack any extras into containers for weekday breakfast or lunches.
|my garden stinging |
|wild leeks transplanted years ago on my property|
|Spring on the South River|
© Nancy Guppy, RD, MHSc