Lambsquarters Frittata

4.0
2 Ratings

tama matsuoka wong

Test Kitchen-Approved
Lambsquarters Frittata

Photo by yossy arefi

Serves
4

Lambsquarters is a delicious cooked vegetable, nutty and sweet on its own or incorporated as here in a flavorful frittata for a hearty brunch or supper on a summer evening. For best flavor and texture, make sure to use the top 4-6 inches of leafy tops of the plant before it seeds. Touted as an overlooked "superfood".


Ingredients

  • 2 tablespoon unsalted butter
  • 3 medium potatoes, peeled and sliced thinly, preferably with a mandolin
  • 1 pinch salt and pepper
  • 3/4 cup lambsquarters tips (top 4 to 6 inches of tender leaves and stem), roughly chopped
  • 2 1/2 ounce Gruyère cheese, grated
  • 6 eggs
  • 2 tablespoon cream

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Directions

  • Step 1

    Melt 1 tablespoon of the butter in a large saucepan over medium heat.

  • Step 2

    Add the sliced potatoes, salt, and pepper. Cook for 8 minutes, then remove from heat and set aside in a large bowl.

  • Step 3

    Cook the chopped lambsquarters in the same pan for 2 minutes, or until just tender and deep green. Add a tablespoon of water as it cooks, if it becomes dry.

  • Step 4

    Combine the cooked lambsquarters, eggs, cheese, and cream in a large bowl.

  • Step 5

    Melt the remaining 1 tablespoon butter in a large saucepan at medium heat, then pour the entire egg-lambsquarters-potato mixture into the saucepan and stir the top around so that it browns evenly.

  • Step 6

    Add more ground pepper, then flip it once it's lightly browned. Cook until it's set in the middle, and serve immediately.

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