The first harvests of the season may not be as colorful as summer’s tomatoes and peppers and fall’s beets and carrots, but I always smile and sigh with pleasure as I dig my fork into a mound of spring greens. Salads suddenly become a daily presence. I pile the tender leaves deeply on sandwiches, sourdough pizza and fried eggs. My bean burritos and fish tacos become so stuffed that I can’t fold them closed.

The latest recipes in my Twice as Tasty column for the Flathead Beacon gently cook spring greens. Unlike the soggy, slimy effect that often comes from overcooking spinach and arugula, the greens barely wilt into egg and pasta dishes, remaining light and fresh.

This week’s frittata recipe expands my year-round Golden Onion and Potato Frittata to include fresh spinach and herbs. It could be called a crustless quiche or a big, open-faced omelet and tastes equally delicious for breakfast, lunch and dinner.
Learn to make Herb and Spinach Frittata