Make Ahead

Frittata with Braised Mustard Greens

January  3, 2014
1 Ratings
  • Serves 4 to 6
Author Notes

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

What You'll Need
  • 2 tablespoons olive oil
  • 1/2 very large yellow onion, peeled and thinly sliced
  • 2 cloves garlic, peeled and thinly sliced
  • 1 pinch red pepper flakes
  • 1/2 pound mustard greens, washed, stemmed and cut/torn into bite sized pieces
  • 1 teaspoon fresh lemon juice
  • salt and freshly ground black pepper
  • 10 large eggs
  1. 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.
  2. 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.
  3. 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.

See what other Food52ers are saying.

  • Alma Delucchi
    Alma Delucchi
  • Mae
  • Patti Cheever
    Patti Cheever
  • fiveandspice

8 Reviews

Alma D. December 7, 2017
Chef Terry is amazing!
Mae November 29, 2017
I veganized this recipe by making a tofu scramble out of it instead of a frittata. I was pleasantly surprised by how delicious it was!
Antonia A. January 15, 2014
I've been making a frittata with mustard greens (braised, of course) for years. I like the addition of allspice and Aleppo pepper, both of which give it a sweetly zesty Syrian zing.
fiveandspice January 20, 2014
Ooh, yum.
Patti C. January 11, 2014
I tried this today using spinach instead of kale and leeks instead of onions -- because that's what I had on hand. Very tasty. One note -- the spinach did not need to be cooked for 20-30 minutes to cook it down. I cooked it for maybe ten minutes on medium low, and it was just right.

Thanks for the recipe!
fiveandspice January 13, 2014
Yeah, spinach is a much more tender green so it definitely wouldn't need to cook as long. Glad you enjoyed it! Your version sounds great!
Barbara January 9, 2014
Could you reasonaly subsitute egg whites for half of the eggs as long as the volume was ok?
fiveandspice January 9, 2014
It would be less rich - with a little of that egg-white omelet rubberiness - but I think the recipe would still totally work and be good, especially since you're leaving half the yolks in there. :)