Smoked Gouda Frittata with Winter Greens

  • Level: Easy
  • Total: 1 hr
  • Prep: 25 min
  • Cook: 35 min
  • Yield: 6 to 8 servings
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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


  1. 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.
  2. 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.
  3. 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.
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