I visited my favorite farm store today, Nash’s Organic Produce and was pretty excited to find beautiful, fresh chickweed and pea shoots. Chickweed is very nutritious, high in vitamins and minerals, and can be added to salads or cooked dishes, tasting somewhat like spinach. And pea shoots are just plain tasty! I decided to use half of the greens in a frittata and the rest will go into a salad tomorrow.
4 slices uncured bacon, chopped
1/4 white onion or 1 shallot, diced
10 grape tomatoes, halved
large handful of spinach leaves
handful of pea shoots
handful of chickweed
1/3 cup almond milk
Preheat oven to 400 degrees F.
Sauté bacon pieces in a large oven-proof skillet over medium heat. When browned and almost crisp, transfer to a paper towel and set aside.
While bacon is cooking, place eggs, milk and garlic in a bowl and whisk until thoroughly mixed. Set aside.
Sauté onions in any bacon drippings remaining in skillet. Add a teaspoon of coconut oil if necessary. When onions are translucent, add tomato halves and spinach to the skillet and stir. Once the spinach is wilted, add the bacon, pea shoots and chickweed, stirring quickly to evenly distribute around the skillet.
Pour the egg mixture over the vegetables, tilting the pan to evenly distribute. Place pan in oven and bake for 12-14 minutes or until egg mixture have set. Remove from oven, cut into six slices and serve immediately.