Last weekend was the first here in Vancouver that actually felt like spring…warm sun, smiling faces, no jacket required. And not a moment too soon, if you ask us. I got my patio and windowsill gardening finished and now I am just eagerly awaiting for my first crop of heirloom carrots, deer’s tongue lettuce and herbs to enjoy all summer long. Not to mention the Portuguese kale that is now about 3 inches high.
So here is to new adventures! This week marks our first as guest bloggers for the Daily Perricone blog, helping their readers discover anti-inflammatory vegetarian delights – welcome Perriconistas! Dr Nicholas Perricone is a New York City dermatologist and a pioneer in recognizing the ability of good healthy food to help soothe chronic inflammation. Heather and I are delighted to share our passion for delicious, healthy food with Dr Perricone’s fans.
The warm spring breezes always stir in me a desire to eat vibrant, green food. As the watercress, pea shoots and other tender treats sprout up, I need to put them on my plate – immediately! So this Spring Greens Fritatta is a perfect transition food: still a wonderfully filling meal but packed with the flavours of spring.
Spring Greens Frittata
This frittata is the ultimate quick dinner or brunch. Protein-rich and chock full of nutrient dense greens, this dish is energizing, cleansing and bound to put a spring in your step! Makes great leftovers served cold on its own or as a sandwich filling between 2 slices of sprouted grain bread.
1 + 1/2 tbsp extra virgin olive oil, divided
1 leek, white and light green parts only, washed and trimmed
1 large bunch of organic kale, washed and trimmed
8 organic omega 3 eggs
Optional: ½ cup freshly grated Parmigiano Reggiano
Juice of one lemon
1 large bunch of watercress, washed
1 cup of thinly sliced radishes
To wash leek, remove green tops and trim end. Slice leek lengthwise and rinse through the layers thoroughly to remove any grit. Then slice into 1/4 inch thick half moons. Remove stems from kale, slice thinly and set aside. Cut kale leaves into one inch squares.
Preheat broiler to high.
In a small bowl, mix lemon juice and 1/2 tbsp olive oil with salt and pepper to taste and set aside.
Heat a medium, oven-proof skillet over medium-high heat. Add 1 tbsp olive oil, leeks and kale stems. Sauté gently until leek is glossy and soft, about 3 minutes. Add kale leaves and sauté until they just begin to wilt, about 2-3 minutes.
Meanwhile, beat eggs in a large bowl and season with salt and pepper. If using, stir in the grated Parmigiano Reggiano. When kale is wilted, add vegetable mixture to eggs, stir to combine and then return to skillet. Cook eggs until set through the bottom, about 5-7 minutes. Take off the heat and place under the broiler to finish; eggs should be completely set.
To serve, slice a quarter of the frittata and plate. Toss watercress in lemon and olive oil dressing and then serve frittata with a small handful of salad.