By the end of the week, there are always miscellaneous bags with the ends of bunches greens and herbs tucked into back corners of crisper drawers, and ends of carelessly wrapped hard cheeses leftover from a dinner party, a photoshoot, a pasta recipe that didn’t require the whole block of parm. The compost calls, but with just a bit more effort, these wilted and sapped ingredients’ will give their last bits of flavor and life to the Sunday Frittata. Here’s the modular recipe that I slot whatever i find into every time I clean out my fridge.
1 cup of yogurt (sour cream or creme fraiche are also great)
heaping handful or two of greens (all of the ends and almost-empty bags of kale, spinach, chard, arugula)
scant handful of chopped fresh herbs (the last sprigs of parsley, dill, cilantro, chervil)
cup-ish grated hard cheese (parm, gruyere, cheddar, pecorino)
couple scoops of fresh cheese (goat or ricotta) optional
butter, olive oil or rendered pork fat
spoon of dijon mustard
salt and pepper
Preheat oven to 375 degrees
Prepare Egg Mixture: beat eggs with grated cheese, yogurt, chopped herbs, mustard, salt and pepper
Prepare Greens: rinse and tear or roughly chop
Heat a heavy-bottomed pan with your chosen fat over medium heat. Once hot, add greens with a spoonful of water. Stir greens so they are coated with fat and also lightly steam from the steaming water.
Once soft, pour eggs mixture in and use a fork to spread out the greens and herbs evenly.
Cook for 5ish minutes (until the bottom of the frittata is set) and then transfer to oven for 10-15 minutes or until eggs are mostly set, but still slightly jiggly in the center. (Option to add a sprinkling of grated hard cheese to the top of the frittata before it goes into the oven)
Remove from oven, let rest for a few minutes and then dig in. If I’m not hosting brunch, I keep the frittata around for breakfast or lunch throughout the week.