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Lambsquarters Frittata

By tama matsuoka wong • June 20, 2014 • 0 Comments

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Lambsquarters Frittata — 1 of 2 Photo by yossy arefi

Author Notes: 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". —tama matsuoka wong

Serves 4

2 tablespoons 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 ounces Gruyère cheese, grated
6 eggs
2 tablespoons cream

Melt 1 tablespoon of the butter in a large saucepan over medium heat.
Add the sliced potatoes, salt, and pepper. Cook for 8 minutes, then remove from heat and set aside in a large bowl.
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.
Combine the cooked lambsquarters, eggs, cheese, and cream in a large bowl.
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.
Add more ground pepper, then flip it once it's lightly browned. Cook until it's set in the middle, and serve immediately.