Northern & Central Midwest
Bio-Integral Resource Center
The Bio-Integral Resource Center (BIRC) specializes in finding nontoxic and least-toxic, integrated pest management (IPM) solutions to urban and agricultural pest problems. The Web site is a great source of pest control information for the home and professional gardener.
To make you forget we ever had a winter, try this spring fling using wild greens from the garden. I like using a combination of the tenderest of new dandelion, chicory, lamb's quarters, or purslane leaves. Your guests will never suspect.
1 cup milk or buttermilk
2 tablespoons flour
1 cup lightly steamed, just tender greens
1/2 cup grated Parmesan cheese
1/2 teaspoon freshly grated pepper
1 teaspoon salt
Lightly spray a small cast-iron skillet with a nonstick spray and put it in the oven. Preheat to 350oF.
Whisk eggs, milk, and flour together and add greens. Add cheese, pepper, and salt and pour into the heated skillet.
Cook about 25 minutes or until frittata is set. You can also turn the broiler on for a few minutes to brown. You can serve this dish hot, at room temperature, or cold. Add a dollop of fresh hollandaise for a real treat.
Serves 4 to 6.