Purslane Frittata

Purslane Frittata

In some parts of the world purslane is grown as a vegetable. In other places it is treated as a weed.  I am fortunate to have purslane growing in my yard all on its own. Its low growing habit and thick fleshy leaves make it easy to identify. I used some freshly picked purslane, paired with beets greens and green onions to make a frittata. It came out really good and I hope this might inspire you to try purslane.

Purslane Frittata

2 T. oil

2 green onions, sliced

2 c. purslane leaves and small stems*

2 c. chopped beet greens and stems

4-5 eggs, beaten

salt and pepper to taste

fresh chopped parsley

1-2 c. shredded cheese- any kind you like

Heat oil in skillet and cook green onions and purslane until wilted, about 3-4 minutes. Add beet greens and cook until they are wilted, another 3-4 minutes. Add salt and pepper to taste and pour in the eggs.  As the eggs start to cook use a spatula to slide under the cooking eggs, tipping the pan allowing uncooked eggs to reach the bottom of the pan and cook. When eggs are almost set turn down heat to low and cover pan allowing eggs to finish cooking. Remove lid and top with chopped parsley and cheese. Replace the lid and turn off heat. Allow to sit 5 minutes to melt the cheese. Slide frittata to serving plate and cut in slices to serve. Serves 2-3.

*If you aren’t familiar with purslane  here is some information that might help. The leaves taste a little citrus “like”  and have a pleasant crisp texture.  Leaves can be eaten raw, cooked or pickled. Leaves and smaller stems are edible. Any stems that have become woody in texture should be discarded. I love to add purslane leaves to salads.

Fresh Purslane