Lamb’s Quarters Frittata, Or Spinach’s Hillbilly Cousin
First, a confession: this frittata was merely a convenient way for me to consume my latest discovery, lamb’s quarters. I picked up lamb’s quarters from the Unio
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.thetarttart.com.
Cooking tools:
- Oven
- Skillet
- Cast iron skillet
- Mixing bowl
- Whisk
- Spatula
- Cutting board
- Chef's knife
- Measuring spoon
- Measuring cup
- Stove
- Grater
Ingredients
- 6 large eggs
- 5 Tbsp grated cheese (I used romano)
- Salt
- pepper
- 1 Tbsp butter
- 1/2 onion
- 3 strips bacon, cooked and roughly chopped
- 1/4 lb. lamb’s quarters, with tough stems removed (you can substitute spinach, but you’ll need more, 1/2 lb. or so)
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