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Hop Shoot Frittata

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Hop shoot frittata recipe

The shoots add a great pattern to the eggs.

A good hop shoot frittata is one of the first things I’ll make in spring when the hop shoots start to come up outside the house–a good indicator that I need to go check my wild patch and take a look at their progress. Hop shoots are good for all kinds of things, but the best recipes are simple things, easy things without too much fuss. A frittata is popular with lots of people who harvest hop shoots–it’s just a great way to have them.

Foraging for edible hop shoots or Humulus lupulus

Hop shoots at the perfect stage for harvesting. We grow them on a trellis on the side of the house.

A quick dip in some water, or just a gentle saute in a pan is usually all I do to the shoots, and that’s what I recommend in the frittata–browning some bacon to give off some fat, then wilting the shoots quickly in it before I add a few eggs and herbs. The shoots, in all their wrangly ropey glory give the finished product a really special look–just make sure you’re only using the most tender parts of the shoots, which can vary depending on when you’re picking them.

Hop shoot frittata recipe

Hop shoot frittata recipe
Print Recipe
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Hop Shoot Frittata

A simple frittata made from hop shoots serves 2-4
Prep Time5 mins
Cook Time5 mins
Course: Appetizer, Breakfast
Cuisine: American
Keyword: Hops
Servings: 2

Ingredients

  • 2 oz fresh hop shoots tender portions only
  • Kosher salt and pepper to taste
  • 2 oz bacon optional
  • ¼ cup heavy cream
  • 4 large eggs
  • 2 tablespoons fresh cut chives or a combination of fresh chopped herbs like parsley, chives, dill, cilantro, etc
  • Chive blossoms to garnish, optional

Instructions

  • Preheat the oven to 300. Beat the eggs, chopped herbs, a pinch of salt and pepper, and the cream and reserve. In a 10 inch cast iron skillet or similar, heat the bacon and render the fat.
  • When the bacon fat is rendered out, add the hop shoots, cover the pan and cook on medium heat, just to wilt them. Season with a touch of salt.
  • Add the egg-herb mix and cook, stirring and twirling the pan around to distribute the egg.
  • Put the pan in the oven for just a minute or two to dry out the top, and serve immediately just as the egg finishes setting. Garnish with the chive blossoms, if using.

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