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 softened onions and fresh garlic (low heat, 15-20 minutes), sauteed morels in butter, and wilted chard and kale (cutting out the stems first and cooking them for a bit longer). If I’m not in a hurry (i.e. not already hungry) I usually cook the components separately even though it uses 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’d used for the onions (#8 size, about 10.5" across).
I whisked 8 eggs with salt and pepper and a healthy splash of 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 (this stovetop step doesn’t seem essential, it’s partly 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.
Variants:
I’ve made this many times, and a few other combinations of ingredients I’ve liked:
- Small tokyo turnips, sliced very thin and sauteed (they give a texture also like potatoes in a Spanish tortilla)
- Thin-sliced golden beet
- Wilted komatsuna (a juicy mustard green variant) as the greens
- Beet greens
- Corn kernels
- Feta instead of chevre
- Most recently, the combination of onions, kale, broccoli florets, crispy-fried prosciutto, and chevre:
