Carrot Top Frittata with Spinach, Ham and Asiago

9 eggs, beaten
1/2 cup buttermilk
1 carrot, finely diced
1 cup cooked white rice
2 portobello caps, diced
1 bunch carrot tops, finely chopped
1 bunch spinach, finely chopped
1 bunch Italian parsley, finely chopped
8 oz ham, cubed
1 small onion, diced
3 cloves garlic, minced
1/3 cup coarsely grated Asiago
olive oil
sea salt
freshly ground black pepper

Preheat oven to 350. Brown the ham on all sides in In a 12 inch cast iron skillet, heat oil and butter. Whisk together the eggs, spices, cheese and buttermilk, put aside. Add the garlic, onions, ham, mushrooms and carrot and sauté until the onions are translucent. Add the carrot tops, spinach, rice and parsley. Cook until the greens are wilted. Add the egg mixture. Stir to evenly distribute all ingredients. Keep on medium heat and cook until just beginning to set. Bake about 10 minutes or until the top is just beginning to brown. Remove from pan and slice.

My thoughts:

Did you know you can eat carrot greens? I had vaguely thought they were poisonous but when I got these huge carrots with lovely greens from our weekly Washington’s Green Grocer delivery I googled it and it turns they are perfectly edible. I think they look like other, actually poisonous plants but since these had carrots attached, I knew I wasn’t just eating some random, wild field green. As it turns out they are super tasty! They taste a lot like like slightly bitter greens but with a carrot after taste and aroma. YUM! We had some other odds and ends from our delivery, buttermilk from our milkman and mushrooms from the Kennett Square Mushroom Festival so I turned it all into this really hardy frittata that I can’t want to have again.

It even made good leftovers!

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