Asparagus, Ramp, and Nettle Frittata
Adapted from a Joshua McFadden recipe, this is a very easy and delicious dinner. Remember that you MUST use tongs or gloves when handling nettles! Can substitute spinach or other greens for the nettles.
Excellent leftovers- simply rewarm or serve at room temperature. Place thinly sliced cold frittata on rustic bread spread with soft cheese and top with scattered greens, or toss frittata "fingers" into a salad with lemon vinaigrette. Cut into small squares, and freeze for an at-the-ready appetizer, or quick weekend brunch snack.
2 T butter
2-3 ramps, with tops (or substitute with 3 green onion and 1 small minced garlic clove)
1/2 pound asparagus, trimmed and cut into thin (about 1/8"-1/4") diagonal slices
5-6 c. baby nettles (or spinach, chard, beet greens) -trim off long stems
Salt and pepper
Using a 10" ovenproof skillet- cast iron is terrific- saute the ramps (or onion/garlic) in butter for 1-2 minutes, just until soft and aromatic. Add asparagus and cook about 2-3 minutes- or until bright green and crisp-tender.
Using a tongs or fork, lightly toss the nettles in with the ramps and asparagus. Stirring often, saute until well wilted, about 2-3 minutes. Season with salt and pepper.
Whisk eggs; season with salt and pepper. Pour eggs into skillet over vegetables; gently turn from the bottom a few times with a rubber spatula to incorporate all.
Cook without disturbing for about 1 minute, then gently lift edges with spatula or knife to allow the liquid eggs to pour over the edges and run underneath. Let that set for another few seconds and then continue lifting and letting eggs run below. This will create layers, making the frittata lighter.
When eggs are no longer runny, but the top is still moist, slide skillet under broiler for a about 2 minutes to lightly brown top of frittata.
Remove from oven and run a frosting knife or narrow spatula around skillet edge, gently lifting the underside of the frittata a bit as you go to loosen it from the skillet.
Allow to cool for about 10-15 minutes before serving. Cut into wedges and serve right from the skillet or flip frittata upside down out onto a serving plate or cutting board- some may stick a little to the pan when you do this, but just piece it back together if it does.
Recipe created or adapted by Liz Talley, Urban Graze
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