This frittata can be made with almost any greens (or a mix) - spinach, kale, swiss chard, or throw in some mustard greens for a bit of a peppery note. Mix it up by adding in mushrooms, asparagus, bacon crumbles, leeks, sun dried tomatoes, garlic chives, or whatever mix of herbs strikes your fancy!
1lb of your choice of greens (swiss chard, kale, and spinach all work especially well)
1 Tbsp Olive Oil
1/2 medium onion, chopped (can also use 1/2 cup of spring onions)
1 cup of leeks, thinly sliced
2 large cloves of garlic, minced
9 large eggs
2 Tbsp milk
1/3 cup grated Parmesan Cheese
4 Tbsp of Sun Dried Tomatoes or bacon crumbles (optional)
Salt and freshly ground pepper, to taste
3 oz goat cheese crumbles (optional)
Clean and dry greens, then strip the stems and set aside. Coarsely chop leaves.
Dice up the onion, along with the stems of the greens. Thinly slice the leeks and mince the garlic, then mix them in with the onions and stems.
Preheat oven to 400F
In a medium mixing bowl, whisk together the eggs, milk, parmesan cheese, sun dried tomatoes or bacon crumbles (if using), salt & pepper, and any herbs you may be using.
In a large cast iron skillet over medium - low heat, wilt down greens with a 1/4 cup of water. Remove and drain, then stir into egg mixture.
In the skillet, heat olive oil on medium heat and saute onion/stems/leeks/garlic until stem bits are softened. Pour egg mixture over sauteed onions, using a spatula to lift them up to allow the egg mixture to flow underneath. Sprinkle goat cheese crumbles on top.
Let frittata cook on the stove top until the eggs are partially set and the edges just start to pull away from the sides of the pan. Move skillet to the oven, and bake for 13-15minutes more, until frittata is puffy and golden. Cool, slice, and enjoy!