Greens and Garlic Frittata to Go
- Total Time
- About 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 4eggs
- 1tablespoon milk
- Salt and freshly ground pepper to taste
- ½ to ¾cup finely chopped blanched spinach, chard, kale or beet greens (to taste)
- 1garlic clove, minced or pureed
- 1tablespoon, tightly packed, freshly grated Parmesan
- 2teaspoons extra virgin olive oil
Nutritional analysis per serving (2 servings)
191 calories; 14 grams fat; 4 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 2 grams polyunsaturated fat; 2 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 13 grams protein; 271 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Beat the eggs and milk in a bowl with salt and pepper to taste. Beat in the greens, garlic and the Parmesan.
- Step 2
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.
- Step 3
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.
- Advance preparation: The blanched greens will keep for 3 or 4 days in the refrigerator and can be frozen. The frittata will keep for about 3 days in the refrigerator.
Private Notes
Comments
I like to put the wedges in a bread roll with hot sauce. Good portable plane food, too!
Add some grated zucchini (about half) to this and it is as liight as, without altering the flavour. I also add extra cheese (tasty cheddar or the like).
If the frittata isn't done when take off the lid, just put it under the broiler. I always finish them off like that.
This is one of my go-to recipes, which I make often. It’s very adaptable! I use 4-6 eggs, and any kind of greens (blanched and chopped fine, as indicated). But it’s also a great way to repurpose any kind of roasted vegetables, cut into smallish pieces. You can also change up the kind of cheese (Gruyère, cheddar, Romano) and add fresh herbs if you like. Always the minced garlic, a little milk, and I cook as indicated. Cut into squares, it’s great cold, or on toast with mayonnaise. So good!
I don’t do well with garlic. Is there something else to use or would it be OK without it?
This dish is lovely with foraged greens like garlic mustard, dandelion, chickweed, lamb’s quarters. Add another cloves of garlic and perhaps more cheese for stronger greens. Also, arugula is delicious in this.
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