Kati's Frittata

Missing Shelley's Friday recipes?

Shelley is traveling around South East Asia (lucky lady) so the wonderful Kati Stazer sent us this recipe.

Kati, an LAUSD schoolteacher, was one of my first customers at the Silverlake farmers' market. She loves sweet pea flowers. Thank you so much Kati for all your support and encouragement over the years. You are an amazing lady.

Here is Kati's recipe:

Hi Tara,

Here's a recipe for a thick Italian omelet using chard or kale, full of vegetables, herbs and cheese. Unlike many other egg dishes, frittatas can be made ahead and reheated or served cold or at room temperature. This dish reheats in the microwave and can keep in the refrigerator, in a tightly sealed container, for up to one week. By cutting back on the amount of cheese used, you have a lower-fat version.

2 Tbs. olive oil
1 Tbs. butter or butter substitute
1 medium-sized onion, peeled
1 tsp. salt
2 or more large stalks of ruby chard or kale
2 medium-sized potatoes, scrubbed, unpeeled and thinly sliced
1-2 tsp. dried rosemary crumbled
1/2 tsp. dried sage
2 tsp. fresh minced garlic
8 large eggs
freshly ground black pepper to taste
1 cup finely diced Gruyere cheese

1. Remove and mince chard or kale leaves and cut stems in 1/2 inch long pieces. Place leaves and stems in separate containers and set aside.

2. Heat 1 tsp. olive oil in a 10 inch skillet over medium heat. Add butter, and when melted, toss in onions. Cook, stirring frequently over medium heat until they just begin to brown, at least 5 minutes. Then reduce the heat to low, add 1/2 tsp. salt and cover skillet. Cook about 15 minutes more, or until onions are soft.

3. Stir in potatoes and herbs. Cover and cook about 10 minutes, stirring intermittently, or until potato slices are tender.

4. Add chard or kale stems and saute about 2 minutes more. Stir in chard or kale leaves and garlic and cook another minute, or until leaves are wilted but still bright green. Remove pan from heat.

5. Break eggs into large bowl, add remaining 1/2 tsp. salt, and beat well with a whisk. Add vegetables, black pepper to taste and cheese. Stir until evenly distributed. Clean and dry skillet and return to burner over medium heat. Preheat broiler.

6. When skillet is hot again, add remaining olive oil, wait about 30 seconds, and swirl to cover pan. Pour in vegetable-egg mixture and cook undisturbed over medium heat, 3 to 4 minutes, or until bottom of eggs have firmed.

7. Transfer skillet to broiler, and broil about 3 minutes, or until frittata is firm in center. Remove from broiler, and run knife around edges to loosen frittata. Slide or invert onto large, round plate, and serve hot, warm or at room temperature cut into wedges.

Here is the bounty list from 2/10:

From Sage Mountain Farm: loose leaf greens such as Red Russian Kale, spinach, mustard greens.

From Rancho Santa Cecilia: Bacon avocados, Satsuma Mandarins

Japanese Turnips, Golden Beets, Napa Cabbage, Navel oranges, Round Carrots, Purple Kale, Red Leaf Lettuce, Escarole, Butternut squash, Brussels Sprouts, Arugula and Mizuna from Underwood Family Farms.

And from Weiser Family Farms: Watermelon radishes, parsnips, Red Thumb potatoes, Purple Sprouting Broccoli, DeCicco Broccoli.

Enjoy!

Jess' savory galette with pomegranate seeds

From Shareholder Jess: my favorite way to use pomegranate seeds is on a savory galette, to add a little crunch and tartness. They're not the primary ingredient, but the way I heap them on, they might as well be. This is great for the holidays. I adapted this recipe from smittenkitchen.com

Dough:

1 cup unbleached all-purpose flour
1/8 teaspoon sugar
1/2 teaspoon salt
6 tablespoons (3/4 stick) unsalted butter, just softened, cut in 1/2-inch pieces
3 1/2 tablespoons chilled water

Combine flour, salt, sugar, and butter in a bowl. Combine butter with a pastry mixer or two knives until mixture resembles a coarse cornmeal. Add the water a tablespoon at a time. Toss with hands until you can roll dough into a ball. Flatten into a disk and store in the fridge for half an hour.

Filling:

1 small squash (butternut or kabocha work well)

olive oil

1 tablespoon butter

1 large onion, halved and thinly-sliced

salt

Pinch of sugar

3/4 cup cheese of choice (gruyere or parmesan work well)

1 teaspoon chopped fresh sage

pomegranate seeds

Cut squash into half-inch cubes and roast with a little olive oil and salt at 375 for 30 minutes or until tender. Meanwhile, caramelize the onions with the tablespoon of butter, about a half teaspoon of salt and a pinch of sugar, stirring occasionally over medium heat until golden brown (about 20 min).

Turn the oven up to 400. Mix cooled squash, onions, cheese, and sage together in a bowl. On a lightly-floured, ungreased baking pan (or on parchment paper), roll your dough out to about a 12-inch round. Spread your squash/veggie mixture over the round, leaving an inch border. Fold the edges over, crimping as you go.

Bake until golden brown, 30 to 40 minutes. Remove and sprinkle with a generous handful of pomegranate seeds, and garnish with a fresh sage leaf. Serves 6.

Jess' savory galette with pomegranate seeds

From Shareholder Jess: my favorite way to use pomegranate seeds is on a savory galette, to add a little crunch and tartness. They're not the primary ingredient, but the way I heap them on, they might as well be. This is great for the holidays. I adapted this recipe from smittenkitchen.com

Dough:

1 cup unbleached all-purpose flour
1/8 teaspoon sugar
1/2 teaspoon salt
6 tablespoons (3/4 stick) unsalted butter, just softened, cut in 1/2-inch pieces
3 1/2 tablespoons chilled water

Combine flour, salt, sugar, and butter in a bowl. Combine butter with a pastry mixer or two knives until mixture resembles a coarse cornmeal. Add the water a tablespoon at a time. Toss with hands until you can roll dough into a ball. Flatten into a disk and store in the fridge for half an hour.

Filling:

1 small squash (butternut or kabocha work well)

olive oil

1 tablespoon butter

1 large onion, halved and thinly-sliced

salt

Pinch of sugar

3/4 cup cheese of choice (gruyere or parmesan work well)

1 teaspoon chopped fresh sage

pomegranate seeds

Cut squash into half-inch cubes and roast with a little olive oil and salt at 375 for 30 minutes or until tender. Meanwhile, caramelize the onions with the tablespoon of butter, about a half teaspoon of salt and a pinch of sugar, stirring occasionally over medium heat until golden brown (about 20 min).

Turn the oven up to 400. Mix cooled squash, onions, cheese, and sage together in a bowl. On a lightly-floured, ungreased baking pan (or on parchment paper), roll your dough out to about a 12-inch round. Spread your squash/veggie mixture over the round, leaving an inch border. Fold the edges over, crimping as you go.

Bake until golden brown, 30 to 40 minutes. Remove and sprinkle with a generous handful of pomegranate seeds, and garnish with a fresh sage leaf. Serves 6.