Adapted from thelambsquarter.com
- 1/2 cup lamb’s quarters, chopped
- 1/2 cup arugula, chopped
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 5–6 eggs, beaten
- 1 cup grated mild white cheese (provolone, Monterey Jack, or fontina)
- Salt and freshly ground pepper to taste
- Wash and dry the lamb’s quarters and arugula thoroughly. Chop the greens roughly so they are in bite-sized pieces.
- In a medium pan with high sides, sauté the greens in the olive oil briefly until the leaves begin to wilt, about 1–2 minutes.
- Stir in the garlic and sauté for an additional minute, then season with salt and pepper.
- Add the eggs and rotate the pan so they cover the greens.
- Lower the heat to medium-low and let the eggs cook as you would an omelet.
- After a minute, cover the pan and let the eggs continue to cook.
- When the top of the frittata looks dry, add the cheese and cover the pan to let the cheese melt.
- To remove the frittata, loosen the edges and bottom with a spatula. Place a plate larger than the pan over top and carefully invert the frittata onto the plate.
- Cut into wedges and serve.
Serves 3–4. Prep time, 10–15 minutes; cook time, 15 minutes.
Cook’s note: Lamb’s quarters can replace spinach in most recipes.