Spring Wintercress Frittata

This frittata is built around wild wintercress (Barbarea vulgaris) which you can find during early spring in the Northeast. Wintercress is a wild green in the brassacacea family, and when harvested at this stage it is very reminiscent of broccoli rabe. Its other common name is bittercress because as the name suggests it can be very bitter raw. When blanched it takes on a more mild flavor profile and is perfect as a central ingredient to a frittata. Video of the process below.

The other two greens are wild alliums. A handful of ramp leaves (Allium tricoccum) and finely diced field garlic (Allium vineale) as a garnish. Whenever I’m writing a recipe involving ramps I have to do my obligatory reminder to not harvest the bulbs. It take seven years for ramps to reach maturity. Leaving the bulbs in the ground helps maintain healthy populations. Ramps have been totally devastated in many parts of the country.

Ingredients

Tender wintercress florets
Field garlic
Ramp leaves
Eggs
Shredded mozzarella and fontina
Butter
Sour cream

Instructions

1. Separate and reserve the tender tips of the wintercress from the tougher sections of the stem. Blanch for 1-2 minutes in simmering water. Run under cold water and drain. Set aside. Set oven to 375F.

2. Scramble the eggs in a medium sized bowl and set aside. For an 8” skillet I used 8 eggs.

3. In a cast iron skillet or oven proof pan, melt a generous amount of butter. Add the ramp leaves and sauté for 2-3 minutes. Add in the blanched wintercress and season with salt and pepper.

4. Pour in the eggs to cover the greens.

5. Cover the entire surface with the shredded cheese.

6. Transfer to the oven and bake for about 20 minutes until the top is puffy, and starting to turn golden brown. Remove from the oven and allow to cool for a few minutes. It will lose a little height as it cools.

7. Spoon in a dollop of sour cream and sprinkle the diced forks garlic all over the top. Cut into wedges and enjoy.