Making Frittata

I love making a frittata for dinner and then having the leftovers as a fast and hearty egg breakfast the next day. You can make a frittata with virtually any ingredients but make sure you have:

6 eggs

2 pans

salt

black pepper

cayenne pepper

6 cloves of garlic

olive oil

parmesan cheese

Once you have the basic ingredients, check your fridge for potential frittata ingredients. Today I'm making a green garlic, kale, and mustard greens version, but in the past I've used potatoes, butternut squash, collard greens, swiss chard, and yellow onion.

Thinly slice the green garlic (I only had one, if I had more I would have used them! You could also use a small onion or a couple of shallots). Sauté in olive oil over medium heat. Meanwhile, prep your greens. Remove tough stems and rip leaves into bite-size pieces. Rinse and add to the pan once the green garlic has softened. Stir occasionally and add 1/2 cup water if necessary. You want your your greens to be wilted and bright in color. 

While you're waiting for your greens to cook, make the egg mixture. Chop 6 cloves of garlic (for this amount I like to use the food processor and throw in an extra clove for my salad). Beat 6 eggs. Add the garlic, a few generous sprinklings of salt, some black pepper, a pinch of cayenne pepper, and about two tablespoons each olive oil and  grated parmesan cheese. Mix it all together.

When the greens have wilted down to about half their size, pour the egg mixture over them, as evenly as possible. When the bottom and sides are set, use a spatula to lift the frittata up and tilt the pan so that the uncooked egg flows to the bottom of the pan. Continue until there is not enough liquid egg to repeat the process. Once the bottom has browned slightly, flip the frittata over into your second pan (the second pan should be of equal or larger size than the first). Once the bottom has cooked and turned a light golden brown, your frittata is ready. Serve warm with a side salad for dinner, or crumbled in a tortilla as a breakfast burrito the next day.

Recipe adapted from The Art of Simple Food.