We have a great guest post and Recipe this week from JJ Murphy at TheJoyfulforager.com. I know that when I’m out camping or hiking, I’m always looking around and thinking about eating some of the goodness right around me. How about you? Here is a great Foraged Frittata – Take it away JJ!
One of the best parts of late spring is the profusion of colorful, aromatic and tasty wild flowers. They can turn a meal into a celebration. This easy, but satisfying dish is ideal in the home kitchen or the camp kitchen.
One way to get the delicate blossoms back to the kitchen is to lay them on squares of waxed paper and twist the ends like a party favor.
“Field dressing” my foraged finds, removing the blossoms without cutting stems or branches, makes it easier to carry ingredients home.
In the camp kitchen, instead of a broiler, once the eggs have set, cover the cast iron pan with a tightfitting lid or foil.
- 6 eggs
- 1 cup flower blossoms – violet, dandelion, forsythia, lilac, wisteria and/or locust
- 1⁄2 cup chopped field garlic leaves and bulbs
- 1⁄2 cup ramp leaves
- olive oil
1-2 hours Before
- Gather wild flower blossoms
- Gather wild field garlic
- Gather wild ramps
- Bring home, remove any green parts, rinse, pat dry
30 minutes Before
Clean and chop field garlic and ramp leaves
20 minutes Before
- Put oil in a cast iron pan, sauté field garlic and ramps
- Lower heat
- Beat eggs and mix in half the flower blossoms
- Pour egg mixture into pan, stir to mix evenly
- Cook over low/medium heat until the eggs begin to set, 8 to 10 minutes
- Place pan under broiler for 23 minutes
- Remove from broiler, sprinkle remaining flower blossoms on top
Serve and enjoy!
- Field garlic
- Violet, dandelion, forsythia, lilac, wisteria or locust blossoms
- Olive oil or coconut oil
- Cast iron pan
If you would like to connect with JJ, send her an email at email@example.com or visit her blog, thejoyfulforager.com. If you liked this Frittata and get a chance, head on over to JJ’s website and take a look at some of the other natural goodness she’s cooking up.