Spring Frittata

Spring Frittata

Serves 4-6

3 tbsp olive oil or sesame oil

½ tsp each smashed cumin, coriander, and fennel seed

¼ tsp ajwain seed

1 tsp turmeric powder

¼ tsp ginger powder

½ tsp ground black pepper

If you can find them, garlic scapes would be lovely here. Chop them finely if using. You could also use 1-2 cloves of regular garlic.

2 medium leeks, trimmed, washed well, and chopped

2 cups (packed) baby greens like arugula, kale, chard, or dandelion greens, or a combination. You can also use baby lettuces, or whatever has started to grow near you. Make sure the greens are fairly small, chop or tear any that are over bite-sized

½ bunch each parsley, dill, and cilantro, chopped well

5-6 green onions, chopped well

12 eggs

2 tbsp whole grain mustard

½ to 1 tsp salt (This depends on how salty your mustard is)

Preheat the oven to 375

In a 12 inch cast iron skillet, heat the oil over medium high heat and add all the spices, stir well and cook until fragrant. Add the garlic or garlic scapes, if using and stir well. Add the leeks and continue to cook until the leeks begin to soften, about 2-3 minutes. Add the greens, herbs, and green onions, cover and cook until the greens are wilted. Drain and excess liquid.

Beat the eggs with the mustard and salt until uniformly golden yellow. Pour over the greens mixture.

Bake for 45 to 55 minutes or until eggs are set. You may choose to put it under the broiler for a few minutes at the end of your booking time to brown the top.

Serve warm or room temperature. This keeps well in the fridge for a day or two.