Frittatas 50 Ways Series
I’m currently on a Frittata kick. They’re the lazy man’s quiche and the untalented chef’s quick fancy omelet rival. All you need is a stove top, broiler, and cast iron skillet to make the magic happen. I could never get the omelet fold-over correct and several times had semi-raw egg soup filled omelets. As the basic frittata without fail always looks sexy and is nearly foolproof I’m going to have a whole series of different incarnations.
This frittata was made with contents of my CSA farm share compliments of Parker Farm in Lunenburg MA. For week one’s drop off I was supplied with 8 heads of leafy greens and have been searching for ways to use them up.
- 1/4 head of curly chicory
- large bunch of mizuna
- 5 eggs
- 6 garlic cloves, thinly sliced
- Olive oil
- Garlic Powder
- Parmesan cheese (optional)
- Set medium to large size (5″-8″) cast iron pan on stove top on low heat.
- Toss some olive oil into pan (like 1-2 tablespoons)
- Slice garlic cloves and set aside.
- Wash and chop chicory and mizuna.
- Add garlic to hot oil, cook until fragrant.
- Add chopped greens to pan and turn heat up towards medium-high. Cook down greens until wilted. My temp was just right that I didn’t have to strain off excess liquid. If your wilted greens are swimming, pour off excess water before the next steps.
- While greens are cooking, whisk together eggs and milk.
- Spread cooked greens evenly along bottom of pan and sprinkle with spices. Reduce heat back to medium-low.
- Pour egg mixture evenly over the greens in the pan. Use a fork to evenly distribute the egg mixture. Cook for several minutes until at least half way firmed up.
- Put the skillet under the broiler and cook until eggs are fully set and top is a beautiful brown color. I added a sprinkle of parmesan cheese to the top of my eggs before setting everything under the broiler.
Cut into wedges to serve. Serves 3-4.