Meatless Monday – Frittata with Wild Onions, Goat Cheese and Herbs

by David Offutt

in Blog, Garden

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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.

Ingredients:
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

 

 

 

 

 

 

 

 

 

Directions:
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
 

 

 

 

 

 

 

 

Mix the eggs, herbs, salt and pepper and add to pan
Immediately add the goat cheese to the pan, try to distribute it  evenly across the top

 

 

 

 

 

 

 

 

 

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

 

 

 

 

 

 

 

 

Cut into wedges and serve.
If you want, grate a little parm on top.

Good (and often free) food is around us. Keep your eyes and mind open!

Until next time, Eat Well & Keep Digging!

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{ 14 comments }

becky3086 May 14, 2012 at 7:45 pm

Wow, does that look good! We used to make something similiar with egg, onion, peppers and sausage bits. My mother called it a Western. Anyway, yours looks much better. I am going to have to try it.

David May 15, 2012 at 5:44 am

It was simply delicious Becky! I think you can put anything you like into it.

ohiofarmgirl May 14, 2012 at 8:31 pm

love it! and really like the taters in it – great work
:-)

David May 15, 2012 at 5:45 am

Thanks OFG! You could also substitute leftover pasta. That would be good too!

Mark Willis May 15, 2012 at 7:20 am

Did you like the goats cheese? Some people find it too “goaty” / strong. I love it though. I often have it melted onto a toasted baguette.
Don’t think I have ever seen wild onions, but I wish I knew where I could get some.

David Offutt May 15, 2012 at 8:29 am

I love goat cheese Mark! – the tart tangingness of it is so good in many applications. I found a large patch of wild onions in the woods not far from the house. Now that I know they are there…. It’ll be part of my spring rituals. I forsee tiny pickled wild onions in my future.

Cate May 15, 2012 at 7:28 am

Sounds wonderful, David! I have plenty of onions in the garden ready to pick but might go down into to the woods for some wild ones.

David Offutt May 15, 2012 at 8:22 am

That sounds good – Clearly you could use domesticated onions in this… but the little wild ones are so pungent and play nice with the goat cheese!

Spencer May 15, 2012 at 8:53 am

Great recipe. I wish I liked eggs, but sadly, I don’t. I am really impressed by your foraging skills the onions look really great.

David Offutt May 15, 2012 at 9:43 am

Thank you Spencer! Foraging (for me) is nothing more than walking in the woods looking at the ground. I’m certainly no expert, but the easy to identify things that are good to eat,? I’m not going to pass that up!

ChgoJohn May 15, 2012 at 2:42 pm

This looks so good, Dave. Like you, I find it an almost perfect way to prepare spring onions. I was at the Evanston farmers market on Saturday. One stall offered lambs quarters for sale while another, the mushroom stall, sold morels. As I recall, the morels were over $50.00/lb. Far too rich for my budget. I need to get to Michigan and take a walk around the back of the property. Fingers crossed …

David Offutt May 15, 2012 at 3:09 pm

Good Luck on the Morel search John, this crazy weather this spring – I was skunked.

Green Dragonette May 19, 2012 at 8:33 am

I’ve also never found wild onions and not too sure if they grow around here. I’ve consulted my wild food ‘bible’ the wonderful ‘Wild Food’ by Roger Phillips (highly, highly recommended if you have not read it) and there is no mention in there, so consider yourself really lucky David to have a source of these delights!!

David Offutt May 19, 2012 at 11:53 am

Thanks for the tip Green Dragonette, I’ll look up that book. I do feel fortunate to have a source of wild onions near by.

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