Frittata with Fresh Greens

Adapted from Full Moon Feast

Frittata is great for breakfast, lunch, or dinner, and this is a perfect one for spring greens, like spinach and arugula.

Prep Time

30 minutes

Cook Time

30 minutes


4 Servings


5 egg
1 pound greens
3 tablespoons butter
1 leek
1⁄4 cup milk
1⁄4 cup cheese
  black pepper


Preheat oven to 350°. Wash fresh greens; chop lightly. Slice leeks or onions into rounds. Melt 2 Tbsp 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 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.