recipes

Chef Matt Bell’s 3 Greens Frittata

1 dozen farm fresh eggssouth-on-main-logo
4 oz crème fraiche
¾ C farmer’s cheese
8 oz kale, sautéed and drained
8 oz bok choy, chopped and sautéed
4 oz green garlic puree, plus more for garnish (recipe follows)
salt and pepper to taste
sliced radish for garnish

Green garlic puree:
3 medium green garlic stalks, whites and greens separated
1 bunch scallion, or ramps, whites and greens separated
1 C spinach
1 T olive oil

Heat the olive oil in a sauté pan and add the garlic and scallion whites.  Cook until tender.  Bring a pot of salted water to a boil.  Ready an ice bath.  Blanche the spinach in the boiling water for 20 seconds then move to the ice bath.  Continue for  the garlic and scallion greens, blanching each for 30 seconds before adding to the ice bath.  Drain all greens and blend with whites in a blender with ¼ cup of water.  If needed, add more water gradually to reach desired consistency.  Season with salt.

For the frittata:

Beat the eggs with the crème fraiche and garlic puree. Add the farmer’s cheese to the egg mixture then season with salt and pepper.  In a nonstick pan, scatter the kale and bok choy and add a tablespoon of oil or butter.  Heat on medium high heat and then add the egg mixture.  Let it cook for about five minutes, or until it sets around the edges, then move it to a 350 degree oven for 20-25 minutes. Frittata is done when it is golden brown and set in the middle.

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