Mustard Greens Frittata
I often add all sorts of things to my frittatas–cleaning out the crisper, using up leftover herbs, etc. This frittata is notable for its simplicity. You can omit the cheese too and it will be lighter and the greens even more distinct. Both ways are delicious and the fresh, slightly bitter and peppery note of the mustard greens is prominent–which I love.
Serves 2 generously as a main dish, 3-4 as a side
1 1/2 tablespoons olive oil
2 cloves garlic, thinly sliced or chopped
1 large bunch mustard greens, washed, trimmed of any ratty stems and leaves cut in half lengthwise and then crosswise into thin strips
5-6 eggs (or more if you want to feed more or have a higher ratio of egg to greens)
1/2 cup grated sharp cheddar or cheese of your choice–a bit of crumbled fresh goat cheese is delicious here too
Heat oil in a heavy sauté pan or well-seasoned cast iron pan or non-stick (if it’s heatproof and can go in the oven). Add the garlic and mustard greens and a few pinches of salt to pan and toss well and sauté for just 2-3 minutes until the greens are wilted.
Set your oven to broil.
Lightly whisk the eggs until they’re just broken up—no need to get them frothy or really well mixed. Add a few generous pinches of salt. Pour eggs over the vegetables and tilt the pan to evenly distribute the eggs. Top with cheese, if using. Cover and cook on medium heat for a few minutes. When the eggs begin to set around the edge take the pan off the heat and set under the broiler (uncovered) until the eggs are cooked and slightly puffed and golden.
Let sit for a few minutes before cutting and serving. It will come out of the pan much more easily that way. Enjoy warm or at room temperature.