September 2, 2013 by Meg G.
Confession: I’m feeling a bit confined by our CSA.
At the beginning of the season, we were excited and invigorated by the surprise bag of produce each week. The mystery was part of the fun and we kept saying that it was good for us to stretch ourselves and push us outside of our cooking comfort zone.
And then we got cooking greens and/or cabbage 8 weeks in a row.
And then our farm stopped sending out the helpful “In Your Bag This Week” emails more than a day before pick-up.
And then I started a full-time job after a year of under-employment.
Now, I’m not complaining. I’m just pulling back the curtain and admitting to you (and myself) that cooking healthy, creative, and wholesome meals isn’t always as fun and easy as we’d all like.
So, where to turn when you have a limited amount of time to plan and an abundance of produce needing some attention? Enter the frittata…
The frittata is your friend, folks. It eagerly receives all of your leftover, forgotten produce. It elevates vegetables to entrée status. It requires little thought, preparation, or time. It’s a one-pan wonder! Just start with some onion and garlic, layer on some more veggies, mix up some eggs, season with fresh herbs, salt, and pepper, and mix them all together. It’s really that simple. You ready? Here goes!
Herby Collard & Tomato Frittata – an original Small World Supper Club recipe
- 6-7 small eggs or about 4-5 large eggs
- a splash of milk, if desired (I used about 1/4 cup of almond milk to “stretch” our very small farm-fresh eggs a bit further)
- 2 Tablespoons butter or olive oil, separated
- small onion, diced
- 1 clove garlic, minced
- about 4 cups loosely packed collard greens, washed, de-ribbed, and thinly sliced
- 3 small tomatoes, washed and chopped
- a small bunch of fresh parsley, chopped
- a small bunch of fresh basil, chopped
- salt and pepper to taste
- 1/4 – 1/2 cup of feta cheese
- Preheat the oven to 350F.
- Heat one tablespoon of olive oil or butter in a large ovenproof skillet over medium heat. Sauté the onion until tender, about 5 minutes. Add the garlic and cook another 2 minutes.
- Add the collards and cook down until wilted and tender (about 7-10 minutes). Add the tomatoes, salt and pepper, and cook another 3 minutes, stirring occasionally.
- While the collards and tomatoes are cooking, whisk together the eggs and milk (if using) in a large bowl. When the collards and tomatoes are done cooking, add them to the large bowl and mix together.
- Heat the remaining tablespoon of oil or butter in the same pan. Pour the egg/collard mixture into the skillet and sprinkle with feta cheese. Cook for about 4-5 minutes, until the edges have begun to set.
- Transfer the skillet to the oven and cook for about 12-15 minutes, until the eggs are set. Cut into 6 or 8 pieces.
My frittata was inspired by the eggs, tomatoes, onions, collards, parsley, and basil fresh out of our CSA bag. But you can obviously can swap in whatever vegetables, herbs, and cheeses you like. That’s the beauty of the frittata! This is equally tasty hot, warm, or cold. Enjoy it with a side salad for dinner or as a hearty protein-packed breakfast.