I woke up this morning to a recipe in my inbox for a spinach frittata from allrecipes.com and I suddenly knew what to do with some of the sunchokes we picked up at the market this weekend.

Recipe: Sunchoke Frittata

  • Saute over med heat, until tender:
    • 1 T olive oil
    • 1/4 C diced onion
    • 1 t minced garlic
    • 1/2 cup diced sunchoke with skin
  • Optional: Add
    • 1/4 C shredded turkey (lunchmeat)
  • Mix in:
    • 1/2 C torn baby spinach
    • 4 beaten eggs
    • 1/4 C shredded cheese of choice (I used parmesan and gruyere)
    • 1/2 t hot paprika or chili powder
    • salt and pepper to taste (Keep in mind that the cheese will be salty, so not much, if any, extra salt will be needed.)
  • Cover and lower heat. Cook until eggs are finished (firm but not dry).
  • Rub a slice of crusty toasted bread with garlic and drizzle with hazelnut oil (or olive oil)
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