Gluten Free Spiderwort Frittata
March is the time of year when Ohio spiderworts (Tradescantia ohiensis) start to grow again after their winter sleep.
Clumps of their bright green foliage can be seen dotting the landscape and the roadsides.
Clusters of bright blue flowers can be found busy with bee activity.
Gluten Free Spiderwort Frittata Recipe
5 eggs
1/4 cup sliced or diced ham
1 cup loosely packed spiderwort (washed and dried)
1 tsp crushed garlic
1/8 cup half ‘n half
1/4 shredded cheese
salt and pepper to taste
2 teaspoons olive oil
Heat the olive oil in a (7 ½”) small cast iron skillet over medium heat. Once the pan is heated add spiderwort and cook on medium heat until well wilted about 1-2 minutes. Stir frequently to keep it from browning.
In a medium bowl, beat together eggs, half ‘n half, salt and pepper. Add diced ham and shredded cheese and gentle stir to blend.
Pour into the skillet over the spiderwort.
Very lightly stir the spiderwort into eggs to evenly distribute it and bring it up to the surface of the egg mixture. A fork is a good tool to gently shuffle the spiderwort around to evenly distribute it.
Reduce the heat to low and place a cover, or lid, on the skillet and cook for 25 to 30 minutes, or until eggs are firm or set to your liking.
Serve warm.
Of course there are many variations one can choose.
The cheese can be anything you have on hand … as much or as little as you desire. It can be vegan or dairy.
The protein can be just about any vegan protein meat substitute, non-vegan meats and the same goes for the vegetables. You can use anything on hand. I like to use leftover steamed veggies from the previous dinner.
The possibilities are endless. This version is gluten free because I have Celiac Disease.
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