Lindsey brings us a flavorful, simple breakfast that is sure to nourish and satisfy you from her farm. -Kimi
Eggs and greens are a classic breakfast or brunch dish, and the combination is one I turn to often for a quick, nourishing meal. Frittatas are a good choice, especially when you want to “fancy up” a meal, To me, they are quicker and easier than omelets, but they're just as versatile, plus they can be a great way to give new life to leftovers! This dish is naturally gluten-free, and can easily be made dairy-free as well by omitting the milk and cheese.
Here on the farm, spring brings an abundance of milk from the newly-freshened goats, increased egg production from the chickens as the hours of daylight increase, and, provided we've done some early planting, lots of spring greens such as spinach, Swiss chard, and arugula. A dish such as this is a great way for us to use up some of the extras!
The following recipe will serve two, but can be easily doubled or tripled. Also, the options for the frittata are almost endless! I chose dried mushrooms and raw Feta cheese, but it would also be great with bacon, ham, or sausage (from a pastured pig, bonus points if it's a heritage breed!) and some raw Cheddar or Swiss-type cheese.
Spring Green Frittata
An easy, nutritious frittata featuring spring greens.
Ingredients
- 1 TB butter
- 6 cups (packed) organic greens, such as Swiss chard, arugula, spinach, or Asian greens
- 4 eggs, beaten well*
- 1 cup milk
- 1-2 TB dried mushroom slices or pieces
- 1-2 oz raw feta cheese
- Salt and Pepper, to taste
Instructions
- Melt ½ TB butter in 6-inch cast iron skillet.
- Saute greens lightly, until they are just beginning to wilt, and set aside.
- In a medium bowl, mix eggs, milk, mushrooms, cheese, salt, and pepper.
- Melt remaining ½ TB butter in skillet, pour in egg mixture.
- Cook over medium-high heat until bottom and sides are set, and top is beginning to cook, about 5 minutes.
- Transfer skillet to oven and broil 4 minutes, or until top is slightly browned.
- Top with sauteed greens.
- Serves 2
- *if omitting milk, you may want to use more eggs.
Lindsey Proctor is a twenty-something foodie, with an emphasis on great tasting real food. She lives with her parents and sister on Hickory Cove Farm, a small, natural and sustainable farm in South-Central Pennsylvania where they raise Alpine and Nubian dairy goats, a flock of pastured laying hens and a few roosters, and a few beef steer. Her favorite place to be is out in the pasture with her goats, but she also enjoys spending time in the kitchen cooking, baking, preserving food, and cheese making. She also enjoys photography, music, and a really good cup of coffee, and blogging at The Life Of Linz. She views her life in the country as a great blessing and it is her firm belief that she has been placed there for a purpose; to help others get back to living and eating the way she think God intended us to – a simple, fresh, local, and seasonal way of life.
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Lindsey Proctor is a twenty-something foodie, with an emphasis on great tasting real food. She lives with her parents and sister on Hickory Cove Farm, a small, natural and sustainable farm in South-Central Pennsylvania where they raise Alpine and Nubian dairy goats, a flock of pastured laying hens and a few roosters, and a few beef steer. Her favorite place to be is out in the pasture with her goats, but she also enjoys spending time in the kitchen cooking, baking, preserving food, and cheese making. She also enjoys photography, music, and a really good cup of coffee, and blogging at The Life Of Linz. She views her life in the country as a great blessing and it is her firm belief that she has been placed there for a purpose; to help others get back to living and eating the way she think God intended us to - a simple, fresh, local, and seasonal way of life.
Latest posts by Lindsey Proctor (see all)
- Coconut Orange Ginger Beef Stir-fry - July 18, 2014
- Why We Drink Raw Goat’s Milk - January 27, 2014
- Apple Oatmeal Mini Loaves (Soaked whole grain and naturally sweetened!) - December 7, 2013
This is a great and healthy egg recipe! I just love frittatas especially when they are made with real fresh eggs. Just a quick tip, make sure to use farm fresh eggs as you can actually taste the difference.
Great recipe! Simple dishes are the best, and I’d forgotten how versatile frittatas are – brekkie, lunch or dinner. I like using a dill fresh goats cheese in my frittatas, and often stir the ingredients into the eggs as the egg sets (though mushrooms do make the eggs look grey). A good, cultured cream is also a wonderful substitute for the milk, and I use my mum’s general rule of thumb of adding 1/2 egg shell of milk/cream to each egg. Thanks for sharing!