Lambsquarters Frittata

Name: Lambsquarters Frittata
Ingredients: 2 tablespoons unsalted butter; 3 medium potatoes, peeled and sliced thinly, preferably with a mandolin; 1 pinch salt and pepper; 3/4 cup lambsquarters tips (top 4 to 6 inches of tender leaves and stem), roughly chopped; 2 1/2 ounces Gruyere cheese, grated; 6 eggs; 2 tablespoons cream

7 ingredients

6 steps

Ingredients

2 tablespoons unsalted butter
3 medium potatoes, peeled and sliced thinly, preferably with a mandolin
1 pinch salt and pepper
3/4 cup lambsquarters tips (top 4 to 6 inches of tender leaves and stem), roughly chopped
2 1/2 ounces Gruyere cheese, grated
6 eggs
2 tablespoons cream

Directions

1

Melt 1 tablespoon of the butter in a large saucepan over medium heat.
2

Add the sliced potatoes, salt, and pepper. Cook for 8 minutes, then remove from heat and set aside in a large bowl.
3

Cook the chopped lambsquarters in the same pan for 2 minutes, or until just tender and deep green. Add a tablespoon of water as it cooks, if it becomes dry.
4

Combine the cooked lambsquarters, eggs, cheese, and cream in a large bowl.
5

Melt the remaining 1 tablespoon butter in a large saucepan at medium heat, then pour the entire egg-lambsquarters-potato mixture into the saucepan and stir the top around so that it browns evenly.
6

Add more ground pepper, then flip it once it's lightly browned. Cook until it's set in the middle, and serve immediately.