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Frittata with Spring Greens
We don’t often get parsley, and it’s a treat to get it in our shares. You can use large quantities of it in this delicious frittata for a really fresh taste.
- 5 eggs
- 1/4 cup milk
- 2 tablespoons flour
- 1/2 bunch baby leeks, thinly sliced
- 3-4 chard stems, diced
- 1 large handful chard or spinach greens, roughly chopped
- 1 handful parsley, roughly chopped
- About 1 tablespoon olive oil
- Salt and pepper to taste
Heat oil in a large skillet over medium high heat. Add leeks and chard stems. Cook about 5 minutes, then add greens. Continue cooking, briefly, until greens are wilted. Remove from heat. In a medium size bowl, whisk together eggs, flour and milk. Stir cooked vegetables and parsley into mixture and season with salt and pepper. Pour mixture into well greased pie pan and bake in a 350 degree oven for about 15-20 minutes, until eggs are set.
Submitted by Sara Jones, Tucson CSA