The days are lengthening and temperatures are warming. Egg-citing! The happy hens are laying again, and local markets are overflowing with farm fresh eggs. Frittatas are a fabulous way to use up the extra eggs and a super quick way to get a delicious and nutritious dinner on the table pronto! Our mix-and-match recipe can make use of whatever you have on hand in your pantry and fridge and is forgiving substitutions.
Ingredients
4 eggs
1/3 cup half-and-half (or mix 50/50 heavy cream and milk or skim the top of local milk)
1/2 tsp thyme (and/or other herbs of choice)
1 tsp salt
Freshly ground black pepper
1/2 tsp minced garlic
Sprinkle of onion powder
1/4 cup shredded cheese (cheddar, gouda, feta, etc)
Pinch of ground red pepper or diced jalapeños (optional if you like a bit of kick)
2 tsp of mild oil
2 cups thinly sliced mature greens (kale, collards, chard, spinach etc.)
Sour Cream (optional)
Instructions
Move oven rack to top position and preheat oven broiler on high
In medium bowl, whisk together eggs, half-and-half, herbs, salt, and pepper
In a 10-in cast iron skillet, heat the oil over medium heat. Add greens and cook stirring until wilted (about 1-2 minutes)
Pour in egg mixture into pan and gently stir into the greens. Then let cook undisturbed for 2-3 minutes until the edges look like they are beginning to set
Transfer skillet to the hot oven and broil until the top is golden brown and the frittata set. It happens fast, so don't walk off! 3-6 minutes tops!
Remove from oven to cool for 5 minutes before slicing. Garnish with sour cream if desired.
Yield: 2 servings (main dish) -or- 4 servings (side dish)
