Lamb’s Quarters Frittata, Or Spinach’s Hillbilly Cousin

Updated Date:
June 8, 2023

First, a confession: this frittata was merely a convenient way for me to consume my latest discovery, lamb’s quarters.

I picked up lamb’s quarters from the Union Square Greenmarket last weekend completely on a whim. I’d simply stood in front of a row of bins of greens and picked the one with the most appealing name. Lamb’s quarters is a pretty cute name, isn’t it? Apparently, it’s also known as pigweed. If I had seen that on the sign, well, you wouldn’t be reading a blog post about pigweed.

Lamb’s quarters is my introduction to the world of wild edibles… otherwise known as weeds. Hahaha. But seriously, I actually really love the idea of eating the stuff because I see them as just another form of heirlooms. Because they’re considered noxious, they’re underrated, local, not mass-farmed, not cultivated in any way… and the properties about them which make them unique are preserved. The purity of their taste, smell, feel, appearance is retained.

I intend to explore this plant realm more fully.

Lamb’s quarters actually grows like crazy. Apparently it’s all over Central Park, although it’s easily confused with epazote, which is toxic if eaten in large quantities. It’s incredibly healthy, full of beta carotene, calcium, potassium, iron. It even leaves behind that same chalky feeling on your teeth after you eat spinach. Coincidentally, it’s often referred to as wild spinach and is said to taste like it. I wouldn’t agree exactly; it’s definitely more of an acquired taste, especially when eaten raw.

But in a frittata, it’s excellent. Its lovely, fuzzy, silvery leaves turn a bright green when sauteed, and it shrinks dramatically, just like, yup, that’s right, spinach. But it’s hardier, with sturdier stems, so less can go a longer way than its domesticated cousin. Because we’re talking frittatas here, you can throw in just about anything to accompany the lamb’s quarters. I decided to throw in some bacon at the last minute, which sort of clashed with the romano cheese—perhaps cheddar might be a better complement. Whatever the case, treat the plant like spinach and you’ll be eating it like a pro!

LAMB’S QUARTERS FRITTATA

Basic recipe adapted from Alton Brown’s frittata recipe

Serves 4

Ingredients:

6 large eggs
5 Tbsp grated cheese (I used romano)
Salt and pepper to taste
1 Tbsp butter
1/2 onion
3 strips bacon, cooked and roughly chopped
1/4 lb. lamb’s quarters, with tough stems removed (you can substitute spinach, but you’ll need more, 1/2 lb. or so)

Directions:

Turn oven on to broil. Whisk together eggs, cheese, salt, and pepper in a medium bowl, then set aside.

In an oven-safe 12-inch skillet (I used my cast-iron), saute onions until translucent (2 to 3 minutes), then add bacon and saute another minute. Add the lamb’s quarters and cook until wilted, 2 minutes or so. Spread out the contents of the pan so it’s even across the pan. Pour the egg mixture in, and spread it across the pan with a spatula. Cook for a few minutes until the egg mixture has set on the bottom and is beginning to set on top.

Transfer the skillet into the oven and broil for 3 or 4 minutes until top is lightly browned.

Have a Great Day!

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Grilled Kale with Ricotta and Tomatoes, Or Glutting Myself on The Sensory

Salad

Christiana George

Updated Date:
January 4, 2026

Someone told me once that kale is the healthiest food on the planet. It’s been known to lower cholesterol, the risk of cancer, and inflammation; it’s chock-full of vitamins I can’t even begin to pronounce, and it cleanses the body from toxins during both phases of detoxification. Pretty amazing, huh?

Personally, I think it resembles the skin of a dinosaur. Don’t you love the texture of kale? With all its folds and wrinkles, it’s not exactly coarse, but it’s tough, hardy, and soft to the touch.

More importantly, I love its color. Have you ever noticed how inconstant it is? Under different lights, different preparations, its hue shifts. Sometimes, kale takes after the color of a cactus, cool and calming and quiet. And sometimes, it almost hinges on teal. But I suppose this is the nature of the color green: it’s elusive, indefinable.

These are the reasons why I’m so drawn to fruits and vegetables: for the visual and sensory pleasure they provide. I’m quite the hedonist in that way.

Don’t even get me started with tomatoes. And please, let’s not get started on the subject of taste.

This salad is so vibrant and colorful, the essence of ‘salad’ in my mind. Except that the kale is lightly brushed with olive oil, sprinkled with salt, and grilled (or toasted in a toaster oven in my case), so it almost feels like you’re eating kale chips.

Plump, juicy tomatoes and ricotta round out the taste, so you get crisp, creamy, and colorful with every bite. You get the idea. This salad engages all the senses.

GRILLED KALE WITH RICOTTA AND TOMATOES

Adapted from Bon Appétit
Serves 4

Ingredients:

1 large tomato or 2 medium tomatoes, thinly sliced
8 large leaves or 12 medium leaves of kale
3/4 cup ricotta
4 Tbsp olive oil
3 Tbsp balsamic vinegar
2 tsp chopped fresh basil
1 tsp honey
salt and pepper to taste

Directions:

Prepare the dressing. Whisk 3 Tbsp olive oil, balsamic vinegar, basil, honey, and salt and pepper to taste in a bowl. Add tomato slices and toss to coat, then set aside.

Wash and dry kale. Brush with the remaining tablespoon of olive oil and sprinkle with salt. Place leaves on a grill until both sides are slightly charred. Remove and set aside to cool.

(Alternatively, I used a toaster oven on its highest setting to toast the leaves for about 5 minutes, and I think this emulated the grill pretty well.) For larger leaves, you may want to cut out the tough stems in the middle and cut each leaf into smaller pieces. Add kale to the vinaigrette and toss to coat.

Divide the ricotta among the plates and season with salt and pepper. Divide the kale among the plates and top with more dressing. Top each plate with tomato slices and drizzle the rest of the dressing on top.

And before I forget, happy 4th of July!