iEat Green - Guest: Steven Cecchini - 09.28.17

Steven Cecchini, a farmer and activist working with Long Island Activists, to help promote the NY Health Act. LI Activists is a chapter of the NY Progressive Action Network, which is a coalition of over 25 grassroots progressive groups, working together to ensure that all people can live in a safe, just and fair environment. Steven’s focus is on healthcare, and he is a big promoter of the single payer system and the NY Health Act, which would provide health insurance for all New Yorkers. Steven works full time as an organic farmer at Restoration Farm, and helped start a farm for disables adults in Brentwood, Long Island. 

Spinach and Cheese Frittata

Ingredients
2 onion, chopped
4 potatoes, rinsed, chopped
¼ c dill, chopped
butter or oil
2 lbs frozen chopped spinach, thawed
1 ½ lb feta cheese
1 lb gruyere, grated
4 eggs
2 ¼ c milk
1 tsp salt
½ tsp pepper
¼ tsp nutmeg
Directions
Preheat oven to 400°F.
1. In a mixing bowl, whisk together eggs, milk, nutmeg, salt and pepper.
2. Sauté onions in olive oil in wok or sauté pan, until translucent. Add in potatoes and spinach, stir to combine and cover pot for 5 minutes so potatoes are fork tender. Turn off flame, add dill and stir.
3. In cast iron pan, melt butter or olive oil over medium heat. Pour in mixed eggs. Add kale, herbs and feta cheese. Place pan in oven. Cook for ten minutes until eggs are solid.
4. Cut in half and serve immediately.