I don’t think there is anything more magical than a spring weekend in Bermuda. Spring offers freesias, longtails, turquoise waters and a freshness in the air I cannot quite describe. Markets right now are thriving and are full of fresh vegetables and flowers, and it is the perfect time to host a lazy spring brunch outside after a trip to the farm. You’ll notice I am quite heavy handed on the herbs (cilantro, basil, parsley and mint). The reason for this has a lot to do with our palates, which have been overstimulated by the addictive trifecta of processed salt, fat and sugar. My way of exciting the palate is to increase the use of herbs, citrus (juice and zest) and to add deep crunchy flavours such as toasted nuts and seeds. A sprinkle of good quality sea salt creates the perfect finish. I’m no chef, but this comes from years in the kitchen and a background in nutrition.
This spring frittata is life changing – swiss chard, Bermuda onions, herbs and sheep’s feta nestled amongst some good quality farm fresh eggs. So much flavour! Paired with a green salad and Johnny Bread inspired scones and a rhubarb compote, too. If you aren’t keen on a sweet scone, swap the carbohydrate to rosemary roasted fingerling potatoes for a savoury option. I find a frittata is a light version of a quiche.
Johnny Bread, originally from the Caribbean, has long been thought of as a staple here in Bermuda too. I learned to make it at Warwick Academy as part of the food and nutrition curriculum in middle school. I’ve only made it a few times in the last 10 years, but here I have made a few swaps for it to be allergy friendly and a little lighter. It is so delicious with a slap of rhubarb compote. Find this recipe under the article titled “Lighten Up Bermuda: Johnny Bread”.
Add a bowl of fresh Bermuda strawberries to the table and a vase of freesias or sunflowers. Happy brunching!
Herbed Spring Frittata
Serves a table of 6
12 farm eggs
1 onion, chopped finely
6 leaves of kale (or swiss chard, spinach, arugula), chopped finely
Handful of basil
Handful of parsley
½ cup feta, slightly crumbled
Preheat the oven to 350F. In a bowl, scramble the eggs and then set aside. In a large skillet or medium sized cast iron pan, sautée the onions until translucent and slightly golden. Add in the greens and sauté briefly, just to lose the raw edge – we want to keep some body to the greens. Add over the eggs and turn off the heat. Sprinkle with basil, parsley and feta. Place the cast iron skillet in the oven for about 7 – 10 minutes. When you check for doneness, the frittata should be quite soft, and I would prefer just undercooked to overcooked. It will continue to cook with the heat, too. Top with more herbs, black pepper and sea salt. Serve with a green salad on the side!
Farm Greens + An Herby Vinaigrette
12 cups farm greens (mix of arugula, kale, spinach, bok choy, swiss chard, micro greens), torn into bite size chunks
¼ cup of mint, sliced very thin
¼ cup sunflower seeds or toasted almond slivers
In a mason jar, shake together ¼ cup olive oil, 2 tbsp. apple cider vinegar, 1 tbsp. maple syrup and juice from 1 lemon. A good pinch of salt and 1 tbsp. each of finely chopped mint and cilantro. Put the lid on and shake vigorously. Store in the fridge for up to a week!
Toss greens with mint, sunflower seeds and as much of the vinaigrette as you wish. Serve immediately or within the hour, as we’re working with soft leafed greens here.