- milkandhoneyherbsNo greens in the fridge for dinner's frittata? No problem! A quick foray to the garden and wild edges yielded nettles, dandelion greens, chives and second-year garlic leaves and bulbs. This recipe is so easy and the best fast dinner I know when cooked-up with some sweet potato fries alongside it. Recipe below! 💚
SPRING GREENS FRITTATA
1/2 c milk of choice (we used coconut)
2 cups spring/wild greens (choices are numerous but a few ideas are nettles, dandelion greens, chives, garlic leaves and second year bulbs, garlic mustard, young mugwort tops, oxeye daisy leaves....to start!)
Sea salt and black pepper to taste
To make: Sauté the greens for 3-4 min (add extra garlic if desired), then set aside. In a bowl mix eggs (lightly) and then add the milk. Add the greens to the egg/milk mix. Put a cast iron deep dish skillet on the stove and warm 2 tbsp ghee in it, then add the egg/greens mix and cook on medium for 5-7 min until it sets. Then put it in the oven at 350 to cook an additional 15-18 min. Enjoy!
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