Remember my post Waste Not, Want Not, in which I took the advice of our friends Annamaria and Giuseppe and made carrot-top pesto? Well, this week they have come to the rescue again.
When I buy my veggies from Larry’s Veggies, many of them come with the tops. Carrots, radishes, fennel, turnips, and onions. When I made the pesto, it made me think twice about all the goodness we waste when we chop off the tops of vegetables and discard them.
This week, let’s talk about onions. For most of the winter Larry and Eunice offer “fall” onions – the ones with the beautiful, brown, papery skins that have been stored for winter use. We love them and use them into the early spring. Then, however, the new onions arrive resplendent with their long, floppy tops — think scallions on steroids! I love the sweetness of the spring onions.
Last year, Giuseppe mentioned that he makes a frittata using the onion tops, so as not to waste them. Following his lead, we made onion top frittate every week for a couple of months. They were incredibly delicious. Never again will I cut off and toss those tops! This week, I bought red grilling onions and the tops are the basis of this fantastic frittata. If you get your onions fresh, save the greens and enjoy them in a frittata!
And, as the weather gets warmer, our minds and palates turn to lighter and brighter wines — and, this week, we paired the frittata with a top-rated, award-winning rosé from Provence: the 2019 Fleuri by Château Barbelle. To read more about this wine and the pairing, visit the Provence WineZine.
~ David
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John / Kitchen Riffs
April 3, 2021 at 7:40 amWe sometimes make a frittata for dinner. Always veggie-heavy. Haven’t thought to try veggie tops that I’d otherwise discard. Really nice idea, and onion tops are a great idea. Rose works so well with eggs — delightful pairing. Thanks.
Cocoa & Lavender
April 22, 2021 at 7:23 amRosé and eggs are good together, aren’t they? I hadn’t thought about it before, bit it really is true. I have onion tops and chard stems in the fridge waiting for today’s frittata!
Gerlinde
April 3, 2021 at 7:46 amI just made a frittata yesterday for dinner using asparagus. The next time I will use my onion tops. Happy Easter David.
Cocoa & Lavender
April 22, 2021 at 7:24 amAsparagus frittatas are a big favorite in this household in the spring! And the purple asparagus is just starting in the market!
Provençal Pairings: Wine with FoodA Twenty-Nineteen Treat - Provence WineZine
April 3, 2021 at 7:54 am[…] Once Again, From the Top(s) – Cocoa & Lavender […]
Chef Mimi
April 3, 2021 at 10:07 amLove frittatas. Can’t ever spell them. Buratta? burrata? I never know with Italian words. Anyway, I love this. I would like a slice now with some Prosecco!
Cocoa & Lavender
April 22, 2021 at 7:25 amI know what you mean, Mimi – I am constantly having to stop and figure out the double consonants in Italian! I like the prosecco idea! Or is it Prosseco? 😉
Susan Manfull
April 3, 2021 at 3:00 pmYour description made my mouth water! The perfect dish for Easter Monday as you may know that, for some French, especially in the South of France, an omelette de Pâques is the traditional dish! I can’t wait to try it with the Fleuri rosé from Chateau Barbebelle!
Cocoa & Lavender
April 22, 2021 at 7:26 amHow did it come out, Susan? I would love to know what you thought!
Eha Carr
April 3, 2021 at 5:12 pmBoo-hoo ! Had a lovely extra hour of sleep this Easter Sunday morning as our Summer Daylight time came to an end – the inevitable sign our winter is on its way with the opposing vegetable season yo yours ! Yes . . . our greengrocers oft tempt us with carrots, radishes et al with delightful greenery still attached but onions have not been amongst them. Perhaps farmers markets would on occasion supply but none are close . . . BUT, as far as frittatas are concerned – make them often and green or spring onions are always part of the deal . . . a few drops of soy and some finely cut coriander atop with a sprinkle of toasted sesame seeds . . . absolute perfection . . . Hope the Easter Bunny will arrive at your place with a big basket of colourful eggs . . .
Cocoa & Lavender
April 22, 2021 at 7:27 amI love all the culinary options there are for frittata-like dishes. Seems all the world makes them, and just a little different in each place to keep us interested!
Melissa
April 4, 2021 at 7:39 amGreat idea! This is undoubtedly where the tops of the spring onions currently residing in my fridge will end up!
Cocoa & Lavender
April 22, 2021 at 7:27 amMissy – it is a wonderful, sweet flavor… I hope you enjoy(ed) it!
Karen (Back Road Journal)
April 4, 2021 at 1:13 pmI know I would enjoy the onion top frittata. You are right, I mainly just use the bottom half…except when I grill then whole.
Cocoa & Lavender
April 22, 2021 at 7:28 amAh – grilling them whole is such a treat, Karen – a great accompaniment to a good steak!
sherry
April 5, 2021 at 1:00 amhow very wise and frugal of you. i think it’s a fab idea. a blogging friend made carrot top pesto recently; such a great idea. oh yes and apple peel jam, and something with potato peel i think. great ideas. hope you had a great easter.
cheers
sherry
Cocoa & Lavender
April 22, 2021 at 7:29 amI have ot say that I have learned so much from my European friends (and perhaps it is the same Down Under) – never waste anything! That was one of my saving graces during quarantine – I got much more creative. I am trying to keep it going, too.
Pauline McNee
April 5, 2021 at 3:07 amWHAT great ideas. I’m using the whole onion, and the whole carrot for vegetable and chicken stocks and trying to strike the base of celery in water for the garden. The frittata sounds delicious and so does the French wine. All very frugal ideas, Thankyou. Best wishes, Pauline
Cocoa & Lavender
April 22, 2021 at 7:30 amThanks, Pauline – you have some wonderful ideas here ,too!
Gaelen McCormick
April 5, 2021 at 4:58 amWhat a great idea! We’ve been keeping a freezer bag of scraps like carrot peels and onion ends for the veg stock Steve makes each time that bag gets full. I love stock making day – the house smells like heaven!
Cocoa & Lavender
April 22, 2021 at 7:31 amWe have the same bag in our fridge – and one for shrimp broth (shells and veggies), one for meat, and one for chicken. It is a much better idea than having smelly trash!
Ben | Havocinthekitchen
April 5, 2021 at 5:38 pmEggs and spring onions 100 % are associated to…well, spring, to me. I think it was a smart idea to combine both things together. Sautéed onions, butter, eggs, and cheese = absolutely delicious!
Cocoa & Lavender
April 22, 2021 at 7:32 amThanks for your k=comment, Ben! Love your site – nice to”meet” you! Yes. it is a pretty great combination – what could be bad about that?
Aarthi
April 5, 2021 at 6:36 pmThis frittata sounds super interesting and delicious! Simple ingredients list makes it tempting to try, I make them with spinach and veggies , but usually mix them altogether. I’ll try this method next time, thanks for sharing this!
Cocoa & Lavender
April 22, 2021 at 7:33 amThanks, Aarthi! Sometimes the simplest dishes are the best!
Ron
April 6, 2021 at 1:04 pmDavid, I hope you and Mark had a great Easter and were able to enjoy dining with friends. We’re still waiting to get our vaccine jab, but I’m hoping for my first shot in the next week or two.
Your spring onion top frittata looks mighty tasty and when we can get our local spring onions I’ll be giving it a try. Take care over your way…
Cocoa & Lavender
April 22, 2021 at 7:34 amROn – I really hope you have had your first shot – it makes such a difference in one’s outlook, even if we are still masking and being very careful. I bet this will be great with your spring onions!
Valentina
April 6, 2021 at 6:19 pmSpring onions are my favorite! And I can’t imagine a savory egg dish without lots of onions. Fritattas are my go-to dinners. Can’t wait to start seeing these onions at our local FM. 🙂 ~Valentina
Cocoa & Lavender
April 22, 2021 at 7:35 amWe should have them more often, Valentina – maybe this week we will as we just were given two dozen fresh eggs! Yum!
2pots2cook
April 9, 2021 at 2:11 amBeautiful way to spend spring onions ! I usually use them to fry a little to prepare the base for any stew or goulash but I have never thought of frittata ! How clever it is ! Thank you David !
Cocoa & Lavender
April 22, 2021 at 7:35 amI am learning all sorts of ways to use the greens now, Davorka – I am glad I posted this recipe!
Easyfoodsmith
April 11, 2021 at 2:45 amThat golden frittata looks beautiful!
And we do use the green tops of the spring onions in various dishes, sometimes as garnish, sometimes in flatbreads and even mash.
Cocoa & Lavender
April 22, 2021 at 7:36 amWow – I never thought of adding them to flatbreads – that is a great idea, Taruna!
Jeff the Chef
April 11, 2021 at 6:30 amI love this! When I was in college, having eventually moved out of the dorm, I could barely afford to eat. I had to be very careful and economical about food. When I’d come home for a visit, I’d see my mom’s fridge so overpacked with food, that she had no real idea of what was in there. There was stuff in the back that clearly needed to be thrown out. I vowed to never have a fridge like that. And I don’t! It’s rare indeed that I couldn’t fairly accurately describe the contents of my fridge, and what my plan is for using whatever’s in there. Throwing away food is right up there on that same no-waste list. I love using up anything that you might carelessly through away, be it peels or green or whatnot. Thanks for the recipe!
Cocoa & Lavender
April 22, 2021 at 7:37 amI am very impressed, Jeff! I need to work on my fridge and be better about that. Mine looks just like my (and your) mother’s!
Inger @ Art of Natural Living
April 15, 2021 at 1:38 amI use onion tops for veggie broth, but this looks like an even better use! I’ve been using more “tops” lately, especially things like turnips. Can’t wait for the new growing season!
Cocoa & Lavender
April 22, 2021 at 7:38 amSometimes, there are too many tops to use just for broth, Inger – that is why I love this recipe (and all the other ideas our friends have given!).
John
May 7, 2021 at 3:39 pmFrittata is one of my ultimate go-to dishes, especially for a quick lunch or dinner. Discarding the tops of vegetables is a bit of a crime, in my eyes. Why pay for something and throw out half of it? One of my favourites is leek tops. Much more fibrous than the tender white stalk, but when cooked longer to soften those fibers, the flavour is fabulous!
Cocoa & Lavender
May 9, 2021 at 11:22 amI will definitely have to try the leek greens. Most of the leeks I get are from Trader Joe, and they don’t have their greens.
Marcelle
May 29, 2021 at 11:02 amIt’s been way too long since we’ve made a frittata, David. We LOVE spring onions and it’s perfect that they are the star of this dish. So light and flavorful for a spring or summer dinner, delicious way to use those tops! I will definitely be enjoying a chilled glass of rose with mine too when we make this! I love that this is budget-friendly, meatless recipe, I hope I can keep it that way. But, a bit of smoked ham or bacon might work in this nicely too. Thanks for the wonderful recipe!
Cocoa & Lavender
May 29, 2021 at 12:35 pmBacon or ham would defintiely be good in this – and sausage, too! It is a really versatile recipe, marcelle!