Friday, March 12, 2010

Mustard Greens and Sweet Onion Frittata

Here's what Farmer John had for us at the Silver Lake pick-up this week:

Baby bok choy
Tat soi
Green garlic
Rapini (pictured below)
Texas mustard (pictured right)
Red romaine

I just love that spicy mustard greens make a regular appearance in our weekly CSA box. Mustard greens add a delicious zing mixed into a fresh green salad. They're terrific chopped and sauteed in olive oil, or better yet in bacon grease with the crispy bacon crumbled and stirred back in before serving.

Here's a wonderful frittata recipe adapted from the Food and Wine website. Frittatas are easy and versatile. They can be eaten hot, cold, or room temperature. They can be served for breakfast with toast and coffee. Add a salad and serve your frittata for lunch or supper. Or cut it up into small bites for an appetizer or a snack.

Mustard Greens and Sweet Onion Frittata

3 T olive oil
1 large sweet onion, diced
1 large bunch, about 1-1/2 lb mustard greens
14 large eggs
salt and pepper
1/3 C grated Parmigiano-Reggiano cheese

1. Preheat oven to 350 degrees.

2. Wash mustard greens. Remove stems and compost them. Chop leaves coarsely.

3. In a large ovenproof skillet, such as a well-seasoned 10 inch cast-iron pan, heat 1 T olive oil. Add the sweet onion and cook over moderately high heat until golden.

4. Add the mustard greens and cook until wilted and most (if not all) of the water has evaporated.

5. Season the eggs with salt and pepper to taste. Add the remaining 2 T olive oil and whisk the eggs until well blended.

6. Pour the eggs into the skillet with the greens and the onion and cook over moderate heat until the bottom and sides begin to set. Lift the sides of the frittata to allow the uncooked eggs to seep under and continue cooking until the bottom is set and the top is still runny.

7. Sprinkle on the cheese.

8. Transfer the skillet to the oven and bake for about 8 minutes until the center of the frittata is set.

9. When done, slide the frittata onto a cutting board and cut into serving pieces or allow to cool before serving later.



p.s. Amy Scattergood wrote a wonderful article on green garlic in this week's Los Angeles Times Food Section.

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