The humble frittata. It is one of the unsung heroes of the seasonal cooking
arsenal. It is at the same time both elegant and simple in its execution but
also has the noble ability to adapt to a multitude of ingredients once you
are comfortable with the basic formula. Follow the ratio of eight eggs to ½
cup of dairy to ½ cup of cheese and you can adapt the recipe to the ever
changing bounty of your local terroir. Just be sure to always pre-cook your vegetables before adding to your egg custard. This is the perfect time to break out your well-seasoned 10” cast iron skillet.
This Frittata places Swiss Chard in the spotlight but is supported by a cast of Spring elements…locally foraged ramps, beautiful creminis from
Primordia Mushroom Farm and the luscious dairy from Valley Milkhouse. In this case, both their buttermilk and alpine style tomme, Marigold.
A Frittata makes a perfect meal anytime of the day…breakfast, lunch or dinner while paired with simply dressed spring greens and some crusty sourdough. Incidentally, leftover cold frittata makes the best sandwich. Trust me.
Yields 4 portions
8 each Eggs
½ cup Buttermilk, whole milk or yogurt
½ cup Marigold Tomme, grated
1 teaspoon Kosher salt
¼ teaspoon Red pepper flakes
2 Tablespoons Extra virgin olive oil
2 T Butter
¼ cup Ramps
6 ounces Cremini mushrooms
½ bunch Swiss Chard
Freshly cracked black pepper
Pre-heat oven to 350°F.
1. Prepare your vegetables. Strip the chard leaves from the stem.
Reserve stems for another use. Cut leaves into bite-sized pieces. Gently
brush any dirt from mushrooms and slice. Slice white ramp bottoms into
2. Heat a large saute pan with the olive oil. Once hot, add mushrooms and
cook until golden brown. Add sliced ramps to the pan along with the
pepper flakes. Cook for 3 minutes until the ramps are softened. Add chard
leaves and season with ½ teaspoon of the salt. Continue to cook until
chard is wilted and all moisture is cooked off. Place contents of the pan on
a plate to cool.
3. Prepare your egg custard. Place eggs, buttermilk, and grated cheese in
a bowl. Season with remaining salt and a lot of freshly cracked black
pepper. Mix with a whisk until just barley combined, being careful not to
over mix the custard. Once your cooked vegetables are cool to room
temperature, add to the egg mix.
4. Heat your 10” cast iron pan on a medium heat and add butter. Once
butter is melted, add egg mixture to the pan. Gently stir egg mix with a
rubber spatula for 1 minute. Carefully place in preheated oven. Cook for
20 to 25 minutes until frittata is just barely set in the middle.
5. Remove from the oven and let frittata rest for at least 15 minutes before slicing into.
Michael Joyce is a Philly-based chef and local food advocate. Spending his career in kitchens devoted to seasonality and sustainability such as Blue Hill, Bolete Restaurant and most recently Barbuzzo. He believes that cooking through the seasons and as close to the source as possible, is not only satisfying and inspiring, but critical to the health of our local communities.