GREENS AND GARLIC FRITTATA TO GO
Chop the greens super-fine to achieve the prettiest color. Use whatever looks best in the market (spinach and chard are brightest when it comes to color), or you can use bagged baby spinach. You only need 1/2 cup of chopped greens, but you could use twice that amount.
Provided by Martha Rose Shulman
Categories breakfast, easy, quick
Time 30m
Yield Serves 2
Number Of Ingredients 7
Steps:
- Beat the eggs and milk in a bowl with salt and pepper to taste. Beat in the greens, garlic and the Parmesan.
- Heat the olive oil over medium-high heat in a heavy, 8-inch nonstick omelet pan. Drop a bit of egg into the pan and if it sizzles and cooks at once, the pan is ready. Pour in the egg mixture, scraping in every last bit with a heat-proof rubber spatula. Swirl the pan to distribute the eggs and filling evenly over the surface. Shake the pan gently, tilting it slightly with one hand while lifting up the edges of the frittata with the spatula in your other hand, to let the eggs run underneath during the first few minutes of cooking. Once a few layers of egg have cooked during the first couple of minutes of cooking, turn the heat down to low, cover and cook 7 to 10 minutes, until the frittata is puffed and just about set. From time to time remove the lid and loosen the bottom of the omelet with a wooden or heat-proof rubber spatula, tilting the pan, so that the bottom doesn't burn. It will however turn golden.
- If the frittata is still runny on the top, wearing oven mitts, slide the frittata out onto a plate or even better, a saucepan lid that has a handle, reverse the pan over the plate or lid, and holding the two together, flip the plate or lid so that the frittata goes back into the pan on its not-quite-cooked side. Finish for no longer than a minute, then reverse onto a platter. Allow to cool to room temperature, and serve, or chill. Cut into 4 wedges to serve. The wedges pack well and are very portable.
Nutrition Facts : @context http, Calories 201, UnsaturatedFat 9 grams, Carbohydrate 2 grams, Fat 15 grams, Fiber 1 gram, Protein 14 grams, SaturatedFat 5 grams, Sodium 276 milligrams, Sugar 1 gram, TransFat 0 grams
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Jeremiah Reed
[email protected]I've made this frittata several times now, and it's always a hit. It's a great way to use up leftover greens and eggs, and it's always delicious.
Rezowana Rahman
[email protected]This frittata is a great way to get my kids to eat their vegetables. They love the cheesy flavor and the fact that it's served with toast.
Ukpai Victor
[email protected]I'm not a big fan of eggs, but I really enjoyed this frittata. The greens and garlic helped to balance out the flavor of the eggs.
Roger H.
[email protected]This frittata is a great option for a low-carb breakfast or lunch. It's also a good source of protein and fiber.
Sk Bokul vai
[email protected]I love that this frittata is so easy to make. I can usually have it on the table in less than 30 minutes.
Gosiame Mosime
[email protected]This frittata is a great way to use up leftover vegetables. I often add whatever I have on hand, such as spinach, kale, or zucchini.
imtiaz Tiktokar
[email protected]I'm a big fan of frittatas, and this one is no exception. The greens and garlic add a nice flavor, and the eggs are cooked perfectly.
Basharat HO
[email protected]This frittata is a great way to get a healthy breakfast or lunch on the go. I like to wrap slices in parchment paper and take them with me to work.
Sohail Jalif
[email protected]I love that this frittata is so customizable. I've made it with different types of greens, cheeses, and even meats. It's always delicious.
Akash Khan niloy
[email protected]This frittata is a great make-ahead breakfast or lunch. I like to make a big batch on the weekend and then reheat slices throughout the week.
Saqib Bhai
[email protected]I'm not sure what I did wrong, but my frittata turned out dry and rubbery. I think I might have overcooked it.
Rao G G
[email protected]This frittata was a great way to use up some leftover greens. I also liked that I could use any type of cheese that I had on hand.
Noah D
[email protected]I found that this frittata was a bit bland. I think I would have added more salt and pepper, or perhaps some other seasonings, to give it more flavor.
Kenza Kenza
[email protected]This frittata was a bit too oily for my taste. I think I would have preferred to use less olive oil, or to drain the greens before adding them to the pan.
Gaming With Apurbo
[email protected]I'm not a huge fan of greens, but I really enjoyed this frittata. The garlic and cheese helped to balance out the flavor of the greens, and the eggs were cooked perfectly.
Lewis Ingram
[email protected]This is the perfect recipe for a quick and easy breakfast or lunch. I love that I can just throw everything in a pan and let it cook. I also appreciate that the recipe is relatively healthy, with plenty of greens and eggs.
Fayaz Awan
[email protected]I love that this frittata is so versatile. I can add whatever greens I have on hand, and it always turns out great. Plus, it's a great way to get my kids to eat their vegetables.
Felistus Daka
[email protected]This frittata was a hit with my family! The greens and garlic added a delicious savory flavor, and the eggs cooked up perfectly. I'll definitely be making this again.