Meatless Monday- Late Winter/Early Spring CSA Fritatta


Hello, my Fellow Springdellians!

For those reading this on the website, I apologize for the blur on the featured photo, I had a 2 year-old yanking on my sleeve and ready to eat…  Today was a super busy day in the Anderson household.  My two boys are fighting what may be the flu according to the doc.  It just seems to be lingering, poor guys. They spent most of the day in their jammies and snuggled on the couch while I cleaned up from yesterday’s festivities.  I also spent the afternoon walking the assessor through the house to take note of the many ice dam leaks.  Tonight after the boys are tucked in, I’ll be on my way to an Agricultural Commission meeting to propose a plan for the new Westford Community Garden shed.  With a busy day all around, so how do you fit in cooking a CSA dinner? Let’s give it a try!

It’s actually a perfect day for quick, easy and very fresh meal, which will incorporate 4 of the ingredients from Share Box #11, as well as several other Springdell ingredients.  We are talking about a Frittata, which is simply an elegant way of saying “open-faced omelette”.  Here’s a rough and tumble video of what I did.

Late Winter/Early Spring CSA Frittata
Serves 4
A fresh, quick, simple and delicious way of getting many Springdell veggies into your belly!
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Prep Time
10 min
Total Time
30 min
Prep Time
10 min
Total Time
30 min
Ingredients
  1. Several generous handfuls of washed and dried greens (I used 4 handfuls of baby spinach)
  2. 1 small and thinly slivered onion
  3. 1 1/2 cups button mushrooms, scrubbed and sliced
  4. 1 tbsp butter or oil of your choosing
  5. 5 eggs
  6. 1/2 cup fresh ricotta cheese
  7. Fresh herb garnish, sliced scallions or Parmesan cheese (optional)
Instructions
  1. Mix your eggs and cheese in a bowl until desired consistency is reached. (For a fluffy Frittata, beat more, for a denser Frittata, beat less.)
  2. Heat a non stick skillet over medium heat. Add butter and melt.
  3. Add mushrooms and onion and sauté until just golden, about 5 minutes.
  4. Add greens one handful at a time to give yourself room in the pan to work. Stir and as the greens wilt down, add more handfuls and stir until wilted.
  5. Add your egg mixture to the pan over the veggies. Use a "safe" utensil (one that won't scratch your pan) and pull the eggs away from the side of the pan, allowing the egg liquid to drip to the bottom. Repeat until there is little liquid on the top of the Frittata.
  6. Reduce heat slightly and cover the Frittata for 1-2 minutes until fully set. Invert your Frittata onto a plate, sprinkle with herb garnish, sliced scallions or Parmesan cheese as desired. Slice into quarters and serve immediately.
Notes
  1. This is a very flexible recipe. Cook veggies, cover with eggs, cook more, flip, garnish, enjoy.
Adapted from Paula G's Spinach Ricotta Frittata
CSA|365 https://www.csa365.org/
I really enjoy the freshness, simplicity, and flexibility of this recipe.  I hope you do, too!  

 

 

 


About Jess

Jess Anderson is the creator of CSA|365 and is passionate about the local food movement. A long time member of Springdell and a busy mother of two, Jess loves keeping her family fed by honest local food.

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