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Author Notes: For me, a frittata is the ultimate fridge-cleanout food. It's a great way to use up a lot of eggs at once, and you can add just about any cooked meat, vegetables, or even grains or pasta to it. I made this particular frittata to use up some kohlrabi greens and blue cheese, which turned out to be a great combination. You could swap in any other kind of leafy greens; in the spirit of leftover use-up, turnip or beet greens would be ideal. —ieatthepeach
- Greens from 1 bunch (about 1 lb) kohlrabi
- 2 tablespoons olive oil or unsalted butter
- 1 medium yellow onion, diced
- Salt to taste
- 1-2 garlic cloves, minced
- 8 large eggs
- 1/4 cup whole milk, half-and-half, or heavy cream (optional)
- Freshly ground black pepper to taste
- 1/4 cup crumbled blue cheese
- Wash and stem the greens, and dry them as thoroughly as possible. Cut the leaves into 1/2-inch ribbons–you should end up with about 4 cups of sliced greens. Set aside.
- Preheat the oven to 350º F. In a 10-inch oven-safe nonstick skillet, heat olive oil over medium heat. Add onion and a pinch of salt and cook, stirring occasionally, for 6-8 minutes, or until the onion is translucent. Add the garlic and cook for another 30 seconds to a minute, or until fragrant. Add the greens, a handful at a time, and cook, stirring, for another 3-5 minutes, or until the greens are just wilted. Remove the pan from the heat and sprinkle over the blue cheese.
- Beat the eggs and milk or cream (if using) with a large pinch of salt and a healthy amount of pepper. Pour the eggs over the greens mixture, using a spoon or spatula to even everything out as much as possible. Transfer to the oven and bake for 12-15 minutes, or until the eggs are just set and the top is lightly browned.
- Remove the frittata from the oven and let it cool for at least 10 minutes, then slide it out onto a paper towel-lined plate to wick away any excess moisture from the bottom. Transfer the frittata to a cutting board and cut into wedges. Serve warm or at room temperature. Leftovers will keep, wrapped tightly in foil, in the refrigerator for up to 3 days.
- This recipe was entered in the contest for Your Favorite Way to Eat Eggs for Dinner
- This recipe was entered in the contest for Your Best Recipe that Cleans Out the Fridge
- This recipe was entered in the contest for Your Best Festive, Crowd-Feeding Breakfast