Frittatas are my current go-to for an easy, satisfying dinner incorporating a lot of greens and whatever else is in the garden (it also makes great next-day leftovers, cold):
This particular evening I caramelized onions and fresh garlic (low heat, 15+ minutes?), sauteed morels in butter, and wilted chard and kale (cutting out the stems first and cooking them for a bit longer so they would soften). If I’m not in a hurry (e.g. already very hungry) I usually cook the components separately even though it dirties another pan or takes some extra time– everything takes a different amount of time to cook well.
I pre-heated the oven to 375, and layered the (aliums, morels, greens) in the same cast iron skillet I used for the onions.
I whisked 8 eggs with salt and pepper and a little milk for several minutes / until very frothy and poured them into the skillet, then cooked this stovetop for 5 minutes or so to help brown and set the bottom (it’s not clear this is even needed– it’s just a force of habit).
Finally, I laid some big chunks of a soft cheese like goat chevre across the top and popped the whole thing in the oven for another 15-20 minutes, until the eggs puffed up and set.
The Robot Must Eat 
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