A frittata is one of my favorite summer lunches to make – it is so flexible, so easily delicious, and still manages to feel like a treat (that must be the cheese!).
What was even more of a treat was using all the special Girl & Dug Farm greens to make this one and using a new technique suggested by them which was pureeing most of the greens before folding them into the frittata. Genius! This made for a new staple – the supergreen frittata.
When you have excellent and exciting seasonal produce, you always want to do it justice, and I think this supergreen frittata does just that.
With some agretti and edible flowers – pansies! – to dress it all up.
Agretti is a delightful little weed, that is salty and is sometimes also referred to as land seaweed or sea grass.
Tokyo negi (comes up below in the recipe) is a kind of spring onion, super fresh and crisp.
- 2 bunches agretti
- 1 stem of tokyo negi
- 1 green squash, peeled and diced
- 3 cloves garlic, finely minced
- zest of 1 lemon
- 0.25 cups olive oil
- 4 eggs
- 1 tablespoon butter
- 2 tablespoons cotija cheese
- edible flowers etc (optional, for garnish)
- In a medium sized pan, saute agretti, squash, and garlic with a little bit of olive oil until just tender.
- Reserve a few of the sautéed agretti to add whole to the frittata. Add the rest of the sautéed vegetables to the blender with tokyo negi tops and lemon zest. Puree on high until combined. Slowly add in the remaining olive oil.
- Preheat oven to 350F. In a medium sized bowl, whisk the eggs until slightly lightened in color, then add in about 0.5 cup of the vegetable puree and a pinch of salt.
- Back to the stove - in an oven safe saute pan or skillet, first, melt the butter. Then, add in the egg mixture and cook for just one minute to "catch" the frittata on the bottom. Take off of heat, sprinkle with cheese and reserved sautéed agretti and place in the oven. Bake for 8-10 minutes.
- Top with edible flowers or other spring greens before serving.
I almost always like to first cook the frittata on the stove and only then finish it off in the oven. This ensures that it’s super crispy on the bottom.
Karen (Back Road Journal) says
I haven’t ever seen agretti in this country. My husband and I had it served as a sautéed side at a restaurant in Italy and loved it. Your frittata sounds delicious.
It’s so unique, isn’t it? I’ve seen it more and more at farm stands here in the last 2-3 years.