Salad & Herb Frittata
Salad & Herb Frittata
2 cups plus 2 cups fresh salad greens (I like arugula and spinach but any mix you like works)
1 bunch scallions (4-5), washed and thinly sliced
4 cups plus one cup chopped fresh herbs (the less oily ones like tarragon, parsley, cilantro, dill, chervil, etc.)
8 eggs, cracked into a large bowl
1/3 cup full fat dairy (heavy cream, sour cream, labneh, etc.)
1/2 of a fresh lemon
Optionally, toasted walnuts or hazelnuts, chopped
Set up a rack about 6 inches away from the broiler in your oven.
In a 10" skillet (seasoned cast iron or broiler-safe non-stick) over high heat, heat the olive oil to just below smoking and then fry 2 cups of the salad greens, stirring constantly, until wilted (about 3 minutes). Add 4 cups of the herbs and the Isphahan, cook for another 7-8 minutes, until dark and relatively dry, then reduce the heat to medium-low.
Add scallions and cook, stirring occasionally, until they are softened and most of the moisture has evaporated (about 5 minutes).
Beat the eggs together with the dairy and a pinch of salt, then add to the skillet and gently shake to distribute the ingredients.
Cook, covered, for about 10 minutes.
Uncover and give it a jiggle to see how set it is, if it's still wobbly in the center give it a few more minutes of covered cook time.
Turn on your broiler and transfer the pan to your rack in the oven.
Broil with the oven door ajar, you'll want to keep an eye on it and move it around a bit to get nice even browning. 2-3 minutes is about the right amount of time.
Run a silicone spatula around the edges to release them from the pan, and allow to cool on a trivet or wire rack for 4-5 minutes.
While the frittata is cooling toss the remaining 2 cups of greens and 1 cup of herbs with a bit of olive oil, lemon juice, and salt. Optionally add some chopped toasted walnuts or hazelnuts.
Serve the frittata in slices with the fresh salad on top.
Variations and Ideas:
• Like most frittatas this takes well to small additions. Try adding some sautéed mushrooms, small cubes of tofu, or small pieces of feta cheese right before you add the eggs. And yes if you have a bit of a veggie going bad, feel free to add it when you cook the herbs.
• Dairy free? Try using coconut milk and substituting the Isphahan with Noga N17. I like to use chopped Thai basil for the herbs (reduce the quantity to 2 cups total) and add a bit of garlic chili sauce to the eggs. Great topped with crispy onions and peanuts.
Food images and recipe © Christian Leue.
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