Wild Lambsquarter Feta Frittata With Sun-Dried Tomato
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.
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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