Farmer’s Frittata with Spring Sorrel
You might be surprised to see a full eight cups of sorrel in this recipe but rest assured it melts down to 1 cup after a few minutes sauté in the pan. Serve this as a lunch or light supper with salad. Or, divide the vegetables amongst muffin tins, bake them until firm, cool and freeze as individual omelettes that can be reheated as you scoot out the door on busy mornings.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: eggs
- Method: saute and bake
- Cuisine: Italian
Ingredients
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1 teaspoon butter
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1 teaspoon olive oil
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½ cups diced onion or shallots
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8 cups sorrel, washed, stems removed and chopped
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1 cup chopped cooked new potatoes
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½ cup chopped cherry tomatoes
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6 eggs
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2 Tablespoons whipping cream
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2 ounces gruyere or cheddar cheese, chopped
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Chives, chive flowers and/or micro greens for garnish
Instructions
- Heat a pan (that can go in the oven) and melt the butter, add the olive oil and the onions and cook until they become translucent.
- Add the sorrel and cook covered for a few minutes. The sorrel will melt down. Remove the cover, place the potatoes and tomatoes evenly around the pan.
- Crack the eggs into a bowl and whisk in the cream until smooth. Pour evenly over the vegetables in the pan and spread the cheese pieces throughout.
- Cook covered on low to medium heat until the eggs look set and are just a little loose and jiggly on top.
- Transfer to the oven and bake uncovered for about 10 minutes or until set and slightly browned on top.
- Garnish with chives, chive flowers and/or micro greens.
- Enjoy with salad and a crusty bit of bread.
Notes
Variations: ham or bacon bits, lox or salmon would all be welcome additions to the above recipe.
Keywords: sorrel frittata