Frittata With Greens
This leafy green frittata is a delightful combination of tender greens, fluffy eggs, and rich cheese. Sautéed with garlic and olive oil, the greens are mixed with seasoned eggs before being topped with slices of cheese and broiled to perfection. The end result is a golden and flavorful frittata that is sure to impress your guests. Enjoy this dish for a satisfying breakfast, brunch, or light dinner option.
— Constant Cookbook
Ingredients
- About 1 lb. leafy greens such as kale, chard, broccoli rabe or spinach, tough stems removed
- 1 cup water
- 8 eggs
- Sea salt and freshly ground pepper, to taste
- 1/4 cup olive oil
- 1 garlic clove, minced
- 1/4 lb. ricotta salata or young pecorino cheese, thinly sliced
Instructions
- In a large pot, combine the greens and water. Cover, place over medium heat and cook, stirring occasionally, until tender, 3 to 4 minutes for spinach, up to 10 minutes for tougher greens. Drain the greens and let cool. Place in a kitchen towel and squeeze to extract the excess liquid. Chop the greens and set aside.
- Preheat a broiler.
- In a bowl, beat the eggs just until blended. Season with salt and pepper. In a 9-inch ovenproof fry pan over low heat, warm the olive oil. Add the garlic and sauté until fragrant, about 30 seconds. Add the greens and a pinch of salt, and stir and toss to coat the greens well with the oil. Lightly stir in the eggs and arrange the cheese slices on top. Cook, using a spatula to lift the edges of the egg to allow the uncooked egg to flow underneath, until the edges and bottom are set but the center is still moist, about 5 minutes.
- Transfer the pan to the broiler about 4 inches from the heat source and broil until the top is puffed and golden and the cheese is slightly melted, about 1 minute.
- Slide the frittata onto a serving plate. Serve immediately, cut into wedges. Serves 4.
- Adapted from Williams-Sonoma <i>Essentials of Italian</i> by Michele Scicolone (Oxmoor House, 2007).
Yield
Serves 4.
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