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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Maggies “U#a” Loganr
[email protected]This frittata is a great way to sneak some extra vegetables into your diet. My kids love it!
rodney baptiste
[email protected]I love the simplicity of this recipe. It's just a few simple ingredients, but they come together to create a delicious and satisfying dish.
Aubrey Peters
[email protected]This is my go-to recipe for a quick and easy weeknight meal. I often make it on Sundays and then reheat it for breakfast or lunch throughout the week.
Tyler Sawden
[email protected]I made this frittata for breakfast this morning and it was delicious! I served it with a side of fresh fruit and yogurt.
Kitso Gaonyatswe
[email protected]This recipe is a great starting point, but I like to experiment with different ingredients. I've added roasted red peppers, sun-dried tomatoes, and even chopped spinach to this frittata.
Sharify Joel
[email protected]I followed the recipe but my frittata didn't turn out well. It was too dry and the greens were tough.
Egshiglen Batireedui
[email protected]This frittata was a little bland for my taste. I think I'll add some more cheese and herbs next time.
Habib khan yousaf zai Habib khan yousaf zai
[email protected]I'm not a big fan of frittatas, but this one was pretty good. The greens and garlic gave it a nice flavor.
Kibriya Khan
[email protected]This frittata is a great way to use up leftover greens. I also like to add some crumbled bacon or sausage for extra flavor.
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[email protected]I love this frittata! It's so easy to make and it's always delicious.
Judith Chikaodili
[email protected]This recipe is a keeper! I've made it several times now and it's always a hit.
NEPALI JUNIORRS
[email protected]I followed the recipe exactly and it turned out great! The frittata was fluffy and flavorful, and the greens and garlic were a nice touch.
Robyn Norgard
[email protected]This frittata was a hit with my family! The combination of greens, garlic, and cheese was delicious, and the frittata was cooked perfectly. It was also very easy to make, which is a bonus.