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
Ingredients
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2 tablespoons
unsalted butter
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3
medium potatoes, peeled and sliced thinly, preferably with a mandolin
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1 pinch
salt and pepper
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3/4 cup
lambsquarters tips (top 4 to 6 inches of tender leaves and stem), roughly chopped
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2 1/2 ounces
Gruyère cheese, grated
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6
eggs
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2 tablespoons
cream
Directions
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Melt 1 tablespoon of the butter in a large saucepan over medium heat.
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Add the sliced potatoes, salt, and pepper. Cook for 8 minutes, then remove from heat and set aside in a large bowl.
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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.
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Combine the cooked lambsquarters, eggs, cheese, and cream in a large bowl.
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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.
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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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