Sorrel Frittata Recipe from Eat Your Vegetables Cookbook

I’m a Wife, Mama to five, Gramma to six, and an English teacher in the Pacific Northwest. Putting together tasty meals is my go-to self-care strategy.

3 Tbsp. olive oil3 celery sticks, trimmed and cut into ¾-inch cubes

1 white onion, cut into ¾ inch cubes

1 garlic clove, chopped

1 lb. 2 oz. sorrel, tough stalks discarded

1 cup pine nuts

6 large free-range eggs

1 ball mozzarella cheese

3 oz. Parmesan cheese, plus extra to serve

Salt and pepper

Chervil sprigs, to garnish

Directions at bonappetit.com

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