Mustard Greens Frittata

INGREDIENTS

  • 4 tablespoons butter
  • 1 large onion, diced
  • 4 cups chopped mustard greens (stems discarded and leaves coarsely chopped)
  • 8 eggs, beaten
  • 1/4 cup heavy cream
  • Kosher salt and freshly ground pepper
  • 1 cup grated Parmigiano-Reggiano

DIRECTIONS

Preheat the oven to 350°.

  • In a large ovenproof skillet, heat 3 tablespoons of the butter. Add the onion and cook over medium heat until translucent.
  • Add the mustard greens and cook until wilted.
  • Season the eggs with salt and pepper, whisk in the remaining tablespoon of butter and the cream.
  • Pour the eggs into the skillet, tilt the pan so it the eggs are evenly distributed and cook over moderate heat for about 10 minutes.
  • At this point the bottom and sides should be setting but the top should still be runny.. Sprinkle the Parmigiano-Reggiano on top.
  • Transfer the skillet to the oven and bake for about 10 minutes, until the center of the frittata is set and slightly browned. Slide the frittata onto a cutting board.
  • Cut into 1 1/2-inch squares and serve hot, warm or at room temperature. Also great as leftovers, reheated and served on a slice of toast.

Recipe credit: https://tubtotable.com/

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