I was out looking for morels was skunked again, this crazy spring has the calendar all topsy-turfy. I’m not going to get any this year but I think I’ll get some raspberries in a while here.
What I was able to forage was a bag of wild onions. They are not at their peak as they are sending up flowers just like the chives, but there is enough goodness left in the bulb to make this a successful forage.
Wild onions are rather stronger than their domesticated counterparts and so a little can go a long way. Blanching for just a minute (they are so small) can help tone them down.
Frittatas are a welcome departure from everyday dinner fare. Simple and delicious hot, and fabulous as “left-overs,” either room temp or cold, they are sure to satisfy! They are versatile so feel free to play with this recipe and make it your own, add what herbs you like, or any veggie. It’s all good! This recipe is based on hers!
This frittata starts on the stove and finishes in the oven, so you’ll need an oven safe pan. Cast iron is perfect.
1/2- 3/4 cup wild onion bulbs (blanch if you wish by putting in boiling water for 90 seconds, then plunging in ice water bath)
3-4 small potatoes – boiled – cooled & diced (or sliced) – you can peel them if you like, I didn’t bother.
3-4 mushrooms sliced
6 eggs lightly beaten
1/4 cup chopped herbs – I used a combination of chopped parsley, oregano, and rosemary
2 tablespoons unsalted butter
1-4 oz of goat cheese – how cheesy do you like it?
salt and pepper to taste
Preheat oven to 350F
In a 10″ oven safe pan, melt the butter over medium heat
Add the mushrooms and onions and cook until onions are translucent
Add the potatoes, toss or stir to cook to cover with butter, spread into single layer in pan
Cook until edges start to set – it should take a couple minutes. Tilt the pan to keep the egg mixture even if necessary
Place pan into the oven until the eggs are just set – Check every 2 minutes (4-8 minutes total)
Use a spatula to loosen the edges
Place a plate on top and invert to release frittata
Good (and often free) food is around us. Keep your eyes and mind open!
Until next time, Eat Well & Keep Digging!