Suzanne Podhaizer's Localvore Frittata with Wilted Greens and Cheese
Suzanne Podhaizer is Food Editor for Seven Days and writes the newspaper's Omnivore blog.
It may seem unusual to wilt mixed baby greens, but many blends include spinach, beet greens, mustards and other leaves that hold up well to heat. The greens can be a bit bitter, so to balance the flavors, I like to top the frittata with a nutty and slightly sweet alpine-style cheese. Three of my local favorites are Thistle Hill's Tarentaise, Cobb Hill's Ascutney Mountain and Crawford Family Farm's Vermont Ayr.
2 scallions, washed and thinly sliced
2 big handfuls mixed greens, rinsed and dried
Oil (I get local sunflower oil from Butterworks Farm)
6 eggs, beaten and lightly seasoned with salt and pepper
A good-sized hunk of alpine-style cheese (Local cheddar is a delicious and less expensive alternative), grated
Salt and pepper
Preheat oven to broil and move an oven rack to the highest available position. Place an oven-safe, 9-inch pan over medium-low heat (I prefer well-seasoned cast iron) and add just enough oil to coat. When hot, add the scallions and cook, stirring, until the white bits are starting to become translucent. Add the greens and stir occasionally until wilted. Season to taste with salt and pepper, remove from pan and set aside.
Rinse and dry the pan and place over medium heat, again adding oil. When hot, pour in the egg. As it begins to set on the bottom, gently lift one side with a silicone spatula and tilt the pan to let the egg flow underneath. Repeat, continuing around the edge of the pan, until the egg is mostly set. (This technique could be considered cheating, but it cuts down on the cooking time).
Strew the greens evenly over the top of the egg and sprinkle with cheese. Turn off the burner and transfer the pan to the oven. Watch it carefully, because the next step won't take long. When the top of the egg has ceased to be shiny and the cheese is melted and bubbling, about one to two minutes, remove the pan from the oven. (Don't forget that the handle is hot). Cut in half with a spatula and serve, open-face, with a slice of artisan bread.