Lambsquarters Frittata

• 2 tablespoons unsalted butter
• 3 medium potatoes, peeled and sliced thinly, preferably with a mandolin
• 1 pinch salt and pepper
• 3/4 cup lambsquarters tips (top 4 to 6 inches of tender leaves and stem), roughly chopped
• 2 1/2 ounces Gruyere cheese, grated
• 6 eggs
• 2 tablespoons cream

1. Melt 1 tablespoon of the butter in a large saucepan over medium heat.
2. Add the sliced potatoes, salt, and pepper. Cook for 8 minutes, then remove from heat and set aside in a large bowl.
3. Cook the chopped lambsquarters in the same pan for 2 minutes, or until just tender and deep green. Add a tablespoon of water as it cooks, if it becomes dry.
4. Combine the cooked lambsquarters, eggs, cheese, and cream in a large bowl.
5. Melt the remaining 1 tablespoon butter in a large saucepan at medium heat, then pour the entire egg-lambsquarters-potato mixture into the saucepan and stir the top around so that it browns evenly.
6. Add more ground pepper, then flip it once it's lightly browned. Cook until it's set in the middle, and serve immediately.

unsalted butter, potatoes, salt, lambsquarters, gruyuere cheese, eggs, cream

Taken from food52.com/recipes/29093-lambsquarters-frittata (may not work)