Background info: Just as the Fertile Crescent is seen as one of the birthplaces of agriculture, it could also be the origin of many well-loved dishes around the globe, like frittata. Only recently considered a quintessential Italian dish, frittata (or friggere, which means ‘fried’ in Italian) may have been inspired by an egg-based Iranian dish known as kuku, or kookoo.
Throughout later centuries, Italian home cooks and court-appointed chefs have put special emphasis on local, fresh ingredients in everyday recipes and cooking. Today, we are seeing a resurgence in foraging and shopping locally, thanks to many small farmers and passionate eaters (like our friends at Modern Stone Age Kitchen!).
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Milder wild greens such as lamb’s quarters, violets, and mallow lend themselves well to sautéing for use in frittatas, quiches, and other egg dishes. This frittata recipe is my family’s go-to on a busy night when we need a quick, delicious, and nourishing dish.
- 4 tablespoons butter, lard, tallow, or bacon grease, divided
- 3 cups assorted wild greens, chopped
- 12 large eggs
- ½ cup heavy cream
- Sea salt and freshly ground black pepper
- 1 cup shredded cheese (such as Gruyère, fontina, or cheddar)
Preheat the oven to 350° F with a rack in the middle.
In a large cast-iron skillet, heat 2 tablespoons of the butter over medium heat. Add the greens and sauté until softened, about 5 minutes. Set aside to cool slightly.
In a large bowl, whisk the eggs until blended. Add the cream, season with salt and pepper, and whisk until blended. Stir in the greens and shredded cheese.
Place the same cast-iron skillet over medium-high heat and add the remaining 2 tablespoons butter. Once the skillet is hot and the butter has melted, slowly pour in the egg mixture. Cook for a few minutes to set the bottom, then transfer to the oven. Bake for 35 to 40 minutes, until the eggs are set but not overcooked.
Let the frittata rest for a few minutes, then invert the skillet over a cutting board or platter and cut into wedges.
Published in the Price-Pottenger Journal of Health & Healing
Summer 2022 | Volume 46, Number 2
Reprinted from Eat Like a Human: Nourishing Foods and Ancient Ways of Cooking to Revolutionize Your Health by Dr. Bill Schindler (Little, Brown Spark; 2021). For more information, visit eatlikeahuman.com and modernstoneagekitchen.com.
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