Ahhh, the frittata. The catch all for those vegetables you just don’t know how to handle. When amaranth greens showed up again, I decided that the forgiving vehicle of a fritatta to get them to the table.
Seriously. How pretty are those leaves?
It’s like summertime in a skillet!
And anything that ends with a simple, fast, one-pot meal is a winner in my book!
Amaranth Greens and Sweet Pea Frittata
1 clove garlic, minced
Drizzle of olive oil
1/2 c small sweet peas, frozen or fresh
1 bunch amaranth greens, stems removed, roughly torn
6 eggs, beaten
5 leaves fresh basil, roughly torn
Shaves of Peccorino or Parmesan
Salt and pepper to taste
In a large skillet over medium high heat, saute the garlic in olive oil until it is fragrant, 2-3 minutes. Add the sweet peas and cook another 2-3 minutes, or until the frozen peas start to break apart and thaw. Add the amaranth greens and cook until the greens are wilted by not mushy. Pour the eggs evenly over the skillet. Continue cooking. covered, until the eggs are set in the center. You can either lift the edges of the frittata a little bit to let the raw egg pour down onto the cooking surface and cook, or if you’re brave, when the eggs are set on the bottom but still runny on top, you can flip the frittata out onto a plate then slide it back into the pan, raw side down. If you flip and return to the pan, cook another 1-2 minutes until the eggs are completely cooked through. Shave the Parmesan or Peccorino on top. Salt and pepper to taste.