This frittata started, as frittatas really ought, as leftovers. I had a large bunch of mustard greens that I had braised for dinner the night before and I just added eggs. If you want you can make greens just for the frittata, in which case follow the recipe. Otherwise, double the amount of greens you braise, use half for dinner, and then save the second half for using in breakfast the next morning. —fiveandspice
- Serves 4 to 6
very large yellow onion, peeled and thinly sliced
cloves garlic, peeled and thinly sliced
red pepper flakes
mustard greens, washed, stemmed and cut/torn into bite sized pieces
fresh lemon juice
salt and freshly ground black pepper
- Heat the oil in a large (about 12-inch) skillet over medium high heat. When the oil is shimmering, stir in the onion, garlic, and red pepper flakes. Cook, stirring occasionally, until the onion is softened and translucent, about 5 minutes. Stir in the lemon juice, and the chopped greens (as best you can. It’s hard to stir such a large pile of greens, but it will shrink as it cooks). Add a Tbs. of water if there isn’t much clinging to the greens. Cover the pan tightly and turn the heat to medium-low. Keep covered and cook, stirring occasionally, until the greens are soft and yielding, 20-30 minutes. Season with salt and pepper to taste.
- Turn on a broiler to high. In a large bowl whisk together the eggs with a few pinches of salt and pepper. Uncover the greens, and pour the eggs gently over them. (If you followed my advice and made double the amount of greens and are using leftovers, just gently warm the greens over medium heat before adding the eggs.) Cook, uncovered until the edges of the frittata are set, about 5 minutes. Then, transfer the pan to the oven and broil until the top is lightly browned and set, another 3 or so minutes.
- Take out of the oven (remember the handle is hot!). You can serve the frittata from the pan or turn it out onto a plate first. Serve warm, at room temp, or cold. Add a salad or bread if you wish.