See Sarah Gilbert’s blogpost “Giving up Rachael Ray” for more about the origin of this recipe.
The point of the frittata is to use what you have, and the possibilities are limitless. Diana Shaw, in her book, Sweet Basil, Garlic, Tomatoes, and Chives, has recipes for frittatas made of leftover pasta, old bread, and a variety of vegetables. Use what’s in season, what’s in the bottom of your crisper, what you can’t get enough of. I like a frittata seasoned simply; salt and pepper are almost always enough.
| 1 | Tbsp. butter or extra virgin olive oil | |
| ½ | cup seasonal onions; leeks, shallots, yellow onions, or Walla-Wallas, sliced | |
| 1 | small potato, peeled and sliced into ¼-inch-thick half moons | |
| 2 to 3 | large leaves Swiss chard, kale, spinach, or other seasonal green, rinsed and coarsely chopped | |
| 4 | eggs, lightly beaten | |
| ¼ | cup crème fraîche | |
| 1 to 2 | oz. fresh chevre, feta, or other fresh cheese, crumbled | |
| ~ | Salt and pepper, to taste |
This content is from the Sarah Gilbert collection.
| | Ramp landThe exploitation of an unusual vegetableFeeling conflicted over heritage. |
The Produce DiariesMorelsPleasure in the hunt | Dinner Guest BlogA quiche lessonThe crux is the crust |
FeaturesFabulous favasA green herald of summer | Dinner Guest BlogWabi-sabi cookeryCooking is a constant history lesson |
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