Lamb’s Quarters and Arugula Frittata

Adapted from thelambsquarter.com

INGREDIENTS

• 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

PREPARATION

1. Wash and dry the lamb’s quarters and arugula thoroughly. Chop the greens roughly so they are in bite-sized pieces.
2. 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.
3. Stir in the garlic and sauté for an additional minute, then season with salt and pepper.
4. Add the eggs and rotate the pan so they cover the greens.
5. Lower the heat to medium-low and let the eggs cook as you would an omelet.
6. After a minute, cover the pan and let the eggs continue to cook.
7. When the top of the frittata looks dry, add the cheese and cover the pan to let the cheese melt.
8. 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.
9. 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.