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
olive oil or unsalted butter
medium yellow onion, diced
Salt to taste
garlic cloves, minced
whole milk, half-and-half, or heavy cream (optional)
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.