from above the frittata feature image
Breakfast Recipes

Wild Lambsquarter Feta Frittata With Sun-Dried Tomato

Cooks in 15 Minutes Difficulty Medium 0 comments

This wild lambsquarter feta frittata with sun-dried tomatoes makes a great breakfast, brunch, or light dinner. The salty creaminess of melted feta cheese is a welcome addition to this hearty egg dish, while the tangy sun-dried tomato brings a bit of the Mediterranean. Overall, it’s a great way to enjoy the wild plant in a healthier dinner the whole family will love. 

​When I was growing up, lambsquarters were a bane in the garden. We were constantly pulling this ‘useless’ weed. One day, my mother informed me it was actually edible. I was intrigued, and so we ate it as the settlers did, cooked with butter, salt, and pepper. While that wasn’t overly inspiring, it did leave a lasting impression on me: Some things we label as weeds are good food sources. 

fresh picked wild lambsquarters

Naturally, I got rather excited this spring to see them sprouting in my planter box where I grow my herbs. Admittedly, I am a bit behind this year, and the lambsquarters were allowed to grow riotously. Instead of simply pulling them and tossing them aside, I incorporated them into a dish that offers Mediterranean flavors with feta and sun-dried tomatoes. Simply put, you can use lambsquarters, aka wild spinach, in any recipe you would usually use spinach in. The leafy green grows abundantly in Canada as well as the United States. 

If you are unsure of identifying plants, I recommend using Google Lens, as the tool is a simple way to confirm most plants. A note about cleaning the plants: Check the leaf margins for damage and discard any browning material or bits. Check the underside of wild plant leaves for bugs that may be making a home. Always wash plants thoroughly, harvesting them only from an area away from high traffic and pesticide usage. 

​Want more greens in your life? Try our springtime pea shoot and couscous salad. It’s a full-bodied salad that hits the spot. 

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Why You Will Love This Frittata

Protein-Rich and Nourishing: Packed with protein from eggs and feta cheese, this frittata provides a satisfying and nourishing meal that energizes you throughout the day.

Great Use of Wild Plants: Incorporating wild lambsquarter into this recipe adds a unique and nutritious element to your meal. Foraging for wild plants like lambsquarter not only connects you with nature but also offers a sustainable and flavorful ingredient to elevate your dishes.

Versatile and Flavorful: This frittata can be customized with your favorite vegetables and herbs. Whether enjoyed hot or cold, for breakfast, brunch, or dinner, its savory flavors and creamy texture are sure to impress every time.

Let’s Whip This Meatless Dinner Up.

This frittata is made on the stovetop, which makes it perfect for summer because who wants to turn on the oven and heat up the home? You will need a deep skillet or frying pan to make this. The pan must also have a lid that covers it sufficiently for the cooking process. 

Step one is to gather ingredients. In the culinary world, this is also referred to as mise en place, a fancy French term for putting in place or gathering. Using a knife, dice the red onion and mushrooms. Then, slice enough sun-dried tomatoes to equal one-quarter of a cup. Set that aside near the stove for later. 

Rinse the wild lambsquarters and remove and discard any damaged leaves and stems. You will need two cups of the washed leaves, which were about five one-foot-tall stalks picked near the base. Add them to the pan with sun-dried tomato. 

Next, crack a dozen eggs into a large bowl and add one cup of milk. Using a whisk, beat only enough to break all the yolks and create a pale yellow mixture. If there is any more beating, too much air will be added, which can result in the frittata falling later. 

Add enough vegetable oil to the skillet to cover the bottom of the pan. Approximately four tablespoons. Turn the element on to medium-high for sauteeing. You will start once the oil has heated in the pan by adding the mushroom and onion. Saute the onion until glassy and then add the lambsquarters. You need to cut the block of feta so that you are leaving one-third to crumble on top of the almost-cooked frittata. You can crumble the rest into the frying pan with the sauteed veg. 

Reduce the heat to medium for your frying pan and pour in the egg mixture. Using a spatula, stir the egg mixture around once or twice to add the sauteed vegetables evenly. Cover the skillet with a lid, preferably one you can see through. If you can’t see through the lid, leave it covered for five minutes before peaking to see how far along it is. The steam will help the top of the egg dish to set up. If you peek in and see that the eggs are still very wet in appearance, replace the cover for a few more minutes. 

Once the egg has fully set and started to brown near the edges of the pan, remove the cover and crumble the rest of the feta cheese over the top of the frittata. At this post, your eggs may have a little extra moisture in the center. Gently tip the pan to allow that to run off the top. This will help ensure that any uncooked portions are spread thinly over the top and cook them faster. 

When you are confident the eggs are fully set, remove them from the heat to prevent the frittata from burning or scorching on the bottom. If it does, it’s not a total loss, as you can simply avoid scooping that part up when serving. There’s no mistake so great that it can’t be salvaged in a home cook’s kitchen. (Except when it comes to baking, which is a different kettle of fish, as they say.)

Serve this tasty and elegant wild lambsquarter frittata with its melted feta and tangy sun-dried tomatoes as a light meatless dinner for summer or a hearty breakfast to start the day. 

Ingredients:

Vegetable Oil: Provides a smooth base for sautéing the vegetables, ensuring they cook evenly and release their flavors without sticking to the pan.

Red Onion: Adds a subtle sweetness and a slight crunch, enhancing the overall flavor profile and providing a colorful contrast.

Mushroom: Brings an earthy, umami depth to the frittata, complementing the freshness of the lambsquarters and the creaminess of the feta cheese.

Lambsquarters: This vegetable offers a mild, spinach-like flavor with a hint of nuttiness, adding nutritional value and a vibrant color to the dish.

Eggs: Act as the binding element, creating a fluffy and cohesive base that holds all the ingredients together. High in protein, they make an excellent lighter dinner. 

Milk: Adds creaminess to the eggs, resulting in a tender and moist texture for the frittata.

Feta Cheese: Infuses the dish with a tangy, salty richness that pairs beautifully with the mild greens and enhances the overall flavor.

​Sun-Dried Tomatoes: Provide a concentrated burst of sweetness and acidity, balancing the richness of the feta and the earthiness of the mushrooms while adding a pop of color.

the wild lambsquarter frittata from above cooked on wire rack in fry pan to side of pan.

Substitutions And Add-Ins For This Healthy Frittata.

Vegetable Oil: This can be substituted with olive oil for a richer flavor or avocado oil for a healthier option with a higher smoke point.

​Red Onion: Can be swapped with shallots for a more delicate flavor or green onions for a fresher, lighter taste. Add-in: caramelized onions for a sweeter, more complex flavor.

Mushroom: For an equally tasty dish, replace standard white mushrooms with any variety. I used white mushrooms because I had them on hand.

Lambsquarters: Can be substituted with spinach or kale for a similar texture and flavor profile. Add-in: arugula for a peppery kick. The beauty of using wild plants in your diet is they are free and often grow abundantly in the summer months.

Eggs: They should not be replaced unless you follow a special vegan diet. In this case, an egg replacer like Just Eggs will work.

Milk: For a dairy-free option, substitute almond milk or soy milk. Add a dollop of sour or heavy cream or even Greek yogurt for added creaminess.

​Feta Cheese: You can swap this with goat cheese for a creamier texture or cheddar for a sharper flavor. Add-in: grated Parmesan for an extra savory touch.

Sun-dried tomatoes: They can be replaced with cherry tomatoes for a fresher, juicier texture or roasted red peppers for a smoky, sweet flavor. Add olives for a briny, salty complement.

a slice of the frittata on a black dinner plate with a side of sourdough toast and a fork

Expert Tips, Serving And Storing Suggestions For This Delicious Frittata:

Tip #1: Sauté Vegetables First: Sauté the red onions, mushrooms, and lambsquarters in vegetable oil until they are tender. This step ensures the vegetables release their flavors and moisture, preventing the frittata from becoming soggy and enhancing the overall taste.

Tip #2:  Don’t Overmix the Eggs: When whisking the eggs and milk, mix just until combined to avoid incorporating too much air. Overmixing can cause the frittata to puff up too much while cooking and then deflate, leading to a denser texture. 

Tip #3: Cover While Cooking: To make a successful frittata on the stovetop, be sure to cover it to allow the heat to trap moisture. This prevents the eggs from drying out. Once the frittata appears mostly cooked, remove the cover and tip the pan to allow any moisture to run to the edge. Thus, the frittata is fully cooked, and wet spots that may have formed while covered are removed.

For a delightful breakfast or brunch, serve the Wild Lambsquarter Feta Frittata with Sun-Dried Tomatoes alongside slices of toasted sourdough bread. The tangy crunch of the sourdough perfectly complements the savory flavors of the frittata, making it a satisfying and wholesome start to the day. Or consider pairing it with a leafy green salad for a complete meal. Alternatively, it can be served alongside roasted potatoes or grilled vegetables for a heartier option.

Any leftover frittata can be safely stored, cooled, and covered in the fridge for up to three days, and when ready to enjoy again,  reheat portions in the microwave or oven until warmed through.

Explore the savory delights of the Wild lambsquarter Feta Frittata with Sun-Dried Tomatoes by whipping it up in your kitchen! Have you ever experimented with lambsquarter in your cooking adventures? Share your culinary experiences and creative twists with lambsquarter in the comments below! We’d love to hear your delicious stories.

from above an edge of the cooked frittata recipe card image

Wild Lambsquarter Feta Frittata With Sun-Dried Tomato

Amber Bondar
This Wild Lambsquarter Feta Frittata with sun-dried tomato makes great use of the available wild plant in a protein rich breakfast, brunch or light dinner egg dish. Feta is creamy, salty and complements the eggs while the tangy sun-dried tomatoes offer a spritely flavor burst. This dish is sure to please at any family gathering or holiday breakfast/brunch.
Prep Time 5 minutes
Cook Time 15 minutes
Course Breakfast
Servings 8

Equipment

  • Large Skillet/Frying Pan With Lid
  • Measuring Cups
  • mixing bowl
  • Spatula
  • knife
  • Whisk

Ingredients
  

  • 4 Tbsp Vegetable Oil Or Other Neutral Oil
  • 1 Cup Red Onion Diced
  • 1 Cup Mushrooms Diced
  • 2 Cups Wild Lambsquarter Leaves
  • ¼ Cup Sun-dried Tomato Chopped
  • 1 Cup Feta Cheese Crumbled
  • 12 Lrg Eggs
  • 1 Cup Milk

Instructions
 

  • Heat a large frying pan/skillet on high heat adding the vegetable oil.
    4 Tbsp Vegetable Oil
  • Once the vegetable oil has been added saute the onion and mushrooms until onion is glassy.
    1 Cup Red Onion, 1 Cup Mushrooms
  • Add in the lambsquarters and the sun-dried tomato.
    2 Cups Wild Lambsquarter Leaves, ¼ Cup Sun-dried Tomato
  • Crumble three quarters of the feta cheese into the pan with the vegetables.
    1 Cup Feta Cheese
  • Crack a dozen eggs into a bowl and add the milk whisking just until blended well.
    12 Lrg Eggs
  • Pour the egg mixture into the pan and stir to distribute ingredients. Cover with lid. Lower heat to medium.
    1 Cup Milk
  • Cook for five minutes covered and check to see if frittata appears mostly cooked. If not continue to cook covered for a few minutes more.
  • When top of frittata has mostly set crumble remaining feta cheese over the top and remove the lid.
  • Tip the pan to allow excess moisture to run off to the side and check to be sure to center has fully set.
  • Remove from heat when cooked and serve.

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