Name: Smoked Gouda Frittata with Winter Greens
Prep time: P0Y0M0DT0H25M0.000S
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT1H0M0.000S
Yield: 6 to 8 servings
Ingredients: 12 large eggs; 1/2 cup milk; Kosher salt and freshly ground pepper; Kosher salt and freshly ground pepper; 1 1/4 cups shredded smoked gouda cheese (about 4 1/2 ounces); 2 tablespoons extra-virgin olive oil; 6 ounces winter greens (such as kale, escarole and/or arugula), roughly chopped (about 8 cups); 4 cloves garlic, thinly sliced; 1 teaspoon finely chopped fresh rosemary Pinch of red pepper flakes

Directions

Preheat the oven to 375 degrees F. Whisk the eggs, milk, 3/4 teaspoon salt and a few grinds of pepper in a large bowl until combined; stir in the cheese and set aside.
Heat the olive oil in a 10-inch ovenproof nonstick skillet over medium-high heat. Add the greens, garlic, rosemary and red pepper flakes and cook, stirring occasionally, until the greens are wilted, about 5 minutes. Season with salt and pepper.
Reduce the heat to medium. Pour the egg mixture into the skillet and stir once or twice to combine; cook, without stirring, until the edges start setting, about 1 minute. Transfer the skillet to the oven and bake until the frittata is set and lightly browned, 25 to 30 minutes. Let cool 5 minutes in the skillet, then invert or slide onto a cutting board. Serve warm or at room temperature.