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Seasonal food blog of Chef Deborah at Cuvée at The Greenporter Hotel

Kale and Spicy greens, potato and onion frittata

June 1st, 2012 · No Comments · Allergies, Brunch, City Cooking, Cuvee at The Greenporter Hotel, Dietary Restrictions, Dinner, Entertaining, Gardening, Greenport, Grilling, Italian, Kosher, Long Island Wine, Low-Calorie, Lunch, New York City, North Fork, Side Dishes, Snack, Summer, Vegetarian, Wine

We see the beginnings of summer sprouting up in the greens around us. You will find a variety of verdant hues of Kale, arugula, mustard greens, bok choy and mizuna at the Greenport Farmer’s Market on Saturdays from 9 a.m. to 1 p.m. Tom Hart grows these greens at his farm, Deep Roots  in Orient and they are great in a frittata with farm fresh eggs from Browder’s Birds (also at the market). If you want to learn to make a frittata, join me on Saturday, June 2 at 10:30 a.m. We will discuss sauteeing these greens, making a frittata and we’ll sample some nibbles! See you tomorrow at the Greenport Farmer’s Market rain or shine! And if you miss it, follow this easy recipe below.

Ingredients for frittata

Kale (blanched and chopped)
Assorted Mustard greens including Mizuna or bok choy
Spring Onions, cleaned and chopped (stem and white of bulb)
New potatoes (scrubbed-not peeled, sliced into half moons and par boiled)
5 medium eggs
Kosher salt


Sauté pan
Dinner plate for flipping
bowl for beating eggs
Cutting board and chef’s knife

Beat eggs in large bowl, add salt and refrigerate

In a non-stick sauté par boiled potatoes until tender, add onions and carmelize
Add blanched chopped Kale to mixture
Add spicy greens last

Add contents back into the egg mixture
Add two to three tablespoons of the EVOO to a clean hot non-stick pan
Pour egg-greens mixture into the pan and allow to set
Pull from the edges to the center and add a bit more olive oil so that the egg does not stick and reduce flame
Wedge a spatula under part of the frittata to loosen on all sides
Place plate over top of pan and flip (wear a glove on hand with handle)
Slide uncooked side back into the pan and cook on that side
Lower heat again and allow to cook through

Place plate on top of pan once frittata is completed using the plate to flip onto
Allow your frittata to rest prior to serving or it will fall apart upon slicing

Serve this frittata with a cold soup like a Vichysoisse or a Gazpacho, add some crusty bread and sprinkle some crumbled goat cheese from Goodale Farms and serve a tomato-onion salad and call it lunch or dinner!

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