Frittata with Fresh Greens
Summary
| Yield | |
|---|---|
| Source | Adapted from Full Moon Feast |
| Prep time | 30 minutes |
| Recipes | Breakfast |
Description
Use softer greens, like spinach and arugula.
Ingredients
| 5 | eggs | |
| 1 | Pound | greens (local & fresh) |
| 3 | Tablespoon | butter (divided) |
| 1 | leek (large, white part only or substitute the white part of 1 bunch of scallions) | |
| 1⁄4 | Cup | milk (or cream) |
| salt and pepper (to taste) | ||
| 1⁄4 | Cup | cheese (try grated cheddar or crumbled goat cheese) |
Instructions
Preheat oven to 350°. Wash fresh greens; chop lightly. Slice leeks or onions into rounds. Melt 2 Tbs. of the butter in an oven-safe skillet and sauté over medium heat until just tender. Add the fresh greens and cover the pan to steam 1-3 minutes, until wilted. Meanwhile, mix together the eggs with the milk or cream. Add a sprinkle of salt and pepper. Melt the remaining Tbs. of butter in the pan. Pour the egg mixture over and allow to cook over low heat for 1-2 minutes (without stirring). Sprinkle the cheese on top and transfer to the oven. Bake until the eggs are set and the cheese is starting to bubble, about 5-10 minutes. Serve with a fresh salad and crusty bread.
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