**SPRING GREENS FRITTATA**
It’s been a long-awaited arrival, but today it’s here, settling in slowly and quietly with each passing day. Sometimes it shines brightly and joyfully, other times it's more temperamental, but it’s here to stay, and nothing feels more beautiful than the fresh air it brings. I’ve been waiting for spring like you wait for a traveler coming from far away, someone you’ve missed dearly. But, as one of my favorite voices, Tom Waits, sings, no matter what, “you can never hold back Spring.” And when spring arrives, with its dreams, sunshine, and greenery, the only thing left to do is honor it as it deserves.
I’ve chosen to honor it with a simple yet special frittata filled with freshness, using the greens that the markets so generously offer at this time of year. This recipe is more of a freestyle creation than a precise one with exact ingredients and measurements. Beyond those, this frittata turned out to be more of a spring-welcoming ritual. If you let yourself be inspired by the greens you find in season, you can create one that’s perfectly suited to your taste. But if you need a little extra inspiration, here’s how I prepared mine.
INGREDIENTS:
- 4-5 eggs
- 1 bunch of green onions
- A handful of nettles (washed and cleaned)
- 1 bunch of wild garlic (ramsons)
- Heavy cream (32% fat)
- Salt and pepper
- Oil and butter
PREPARATION:
I started by preheating the oven to 200°C (390°F) — although it will come into play later, it needs to be hot when the time comes, so it's the first to get going. On the stovetop, I melted a cube of butter with a drizzle of oil in a skillet. In this mixture, I sautéed the chopped green onions first, followed by the coarsely chopped wild garlic and nettles. Over these fresh greens, I added a few tablespoons of heavy cream, seasoning with salt and pepper to bring out their flavors. Finally, I added the beaten eggs and stirred continuously with a spoon until the mixture began to take shape, about 5 to 7 minutes. After that, I took the pan and transferred it to the preheated oven for 10 minutes, allowing the frittata to cook through completely. It's done when the outside is beautifully golden brown and the edges easily pull away from the pan. Just tilt the pan slightly to effortlessly slide the frittata onto a serving platter. Cut it into steaming pieces and enjoy it while the delightful aroma of the freshly baked frittata fills the entire house.
Comments