I woke up Sunday morning to soft rays of light pouring through windows, illuminating each room with warm sparkle. After what feels like uncountable months of cozy gray skies and cold Oregon drizzle, the first burst of warm sun is a welcomed shock.
I run outside only to become nearly blinded by the gorgeously bright rainbow of weeds all abuzz with honeybees and big fuzzy bumbles in the garden. After my sleepy eyes adjust to the dazzling smorgasbord of color, I feel deep belly growls anticipating breakfast. A really amazing breakfast.
I grab my gloves, my clippers, and begin gathering inspiration…
First in the basket go some of my favorite greens this time of year…Nettles! The nettle tops are young and tender, turning their broad leaves out to greet the emerging sun. I snip several tops and move on to collect…
…dandelion flowers! A few handfuls of these beautiful yellow blossoms go into the basket and a smile shines on my face. Yessss. Time to make a garden frittata!
Garden Frittata Recipe
This recipe is so easy and satisfying. It can be adapted for just about any edible plants growing in your garden. Of course, any veggie, cheese, herb combination can be substituted as well. Some good ideas include fresh spinach or spinach powder, peppers, kale, basil, oregano, thyme, rosemary, tomatoes, peas, fennel, chives, shredded zucchini, shiitake mushrooms, and the list goes on!
4 local, organic, free-range eggs
1/2 cup grated organic parmesan, feta, or white cheddar cheese
2 Tbsp plain organic yogurt
1 bunch of fresh nettle leaves, stems removed and chiffonade cut using gloves
1 to 2 handfuls of fresh dandelion flowers, washed and dried
1/2 organic onion, thinly sliced
2 cloves organic garlic, crushed
2 organic sun-dried tomatoes, chopped
1 Tbsp organic capers
Sea salt and fresh cracked organic black pepper to taste
Preheat oven to 400°F.
Sauté onions in olive oil using a small cast iron or another oven-safe skillet over medium heat until they become nice and caramelized. Add garlic and cook for another minute. Toss in the nettle leaves and dandelion flowers and sauté with onions and garlic for another minute or two.
In a mixing bowl, whisk together eggs, yogurt, and cheese. Add chopped sun-dried tomatoes, capers, and season with salt and pepper.
Spread veggie mixture evenly on bottom of the skillet. Pour egg mixture into the skillet and gently stir together until the veggies are covered, then allow to cook for a few minutes.
When the egg mixture is about half set, put the whole pan in the oven. Bake for 7-10 minutes, until your frittata is puffy and golden around the edges. Remove the pan from the oven using oven mitts and let stand for several minutes.
Cut in half or in quarters and garnish each plate with a dandelion flower.