Spring has definitely sprung and as you can see in the picture above, I have a lot of mustard greens. What you can’t see is all the other planters with mustard greens. Damn, I love me some mustard greens! Anyway, I needed to make a brunch for Mothers’ Day that would travel well and I decided a frittata with sweet potatoes, mustard greens, and mozzarella would be perfect. I really think the earthiness of the greens worked well with the sweet potato and egg so I’ll definitely be making this again!
If you are growing your own greens, it’s important to know how to harvest them. With greens that have a central stem like mustard greens or kale, you want to pull the leaves off the stem starting with the bottom leaves. That way the plant will continue to grow from the top.
So once you’ve pulled off a nice bunch of greens, you need to get them ready to cook. This is definitely the biggest down side to growing your own produce: the prep. Because when you go to the store and buy a bag of pre-rinsed collards you’re not going to have tons of pollen fronds or earwigs to remove. But then again you’re also not going to have a lot of control over what went into growing those plants. And since greens wilt so quickly, it really is great to be able to just walk out to the patio and pull off just the right number of leaves for what you’re making. Anyway, you’ll need to rinse each leaf individually. Then I like to cut out the ribs of each leaf before throwing them in the salad spinner. And you can throw those discarded ribs into a baggie to keep in the freezer. I’m sure I’ll be making vegetable stock soon and a hint of mustard green flavor will be great!
I love this salad spinner. Instead of one of those strings you pull, this one has a pump you push down a few times. And a little brake. Highly recommend.
So now that the greens are prepped, here’s the recipe!
Sweet potato, mustard green, and mozzarella frittata
- one sweet potato
- half a large onion or one small onion, chopped
- large handful of chopped mustard greens
- handful of cubed mozzarella
- 4 eggs
- 2 tablespoons milk
- 1 teaspoon salt
Saute the onion in olive oil.
While the onion cooks, microwave the sweet potato. You could certainly cook the sweet potato on the stove. Hell, that’s what every recipe tells you to do. But I’m lazy and it’s just so much easier to microwave the potato and then chop it. Plus you don’t even have to get the peeler out. Look at how the peel just comes off in your fingers:
Once the frittata starts to set up, flip it over to let the other side brown. I served this with a small salad and some of those Nutella-filled Browned Butter Blondies I posted last month. This time I used gluten-free flour (my brother’s girlfriend has celiac so the whole meal was gluten-free!). They turned out just as good as when I made them with regular flour!