Hop Shoot Frittata
A simple frittata made from hop shoots serves 2-4
fresh hop shoots
tender portions only
Kosher salt and pepper
fresh cut chives
or a combination of fresh chopped herbs like parsley, chives, dill, cilantro, etc
to garnish, optional
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.
Copyright: Chef Alan Bergo
Forager | Chef
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