Recipe courtesy of Shaye Elliott
Herby Greens and Goat Cheese Frittata
- Level: Easy
- Total: 35 min
- Active: 35 min
- Yield: 8 servings
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- Level: Easy
- Total: 35 min
- Active: 35 min
- Yield: 8 servings
Ingredients
8 eggs
2 teaspoons minced fresh rosemary
Pinch red pepper flakes
Kosher salt and freshly ground black pepper
4 tablespoons unsalted butter
1 small onion, finely chopped
1/2 cup cherry or grape tomatoes
2 cups finely chopped leafy greens (Swiss chard, collards, mustard or kale)
4 ounces fresh goat cheese, at room temperature
Directions
- Preheat the oven to 350 degrees F.
- Whisk together the eggs, rosemary, red pepper flakes, 1/2 teaspoon salt and 1/4 teaspoon black pepper in a bowl.
- Melt the butter in a cast-iron skillet. Add the onions and tomatoes, and saute until the onions are soft and the tomatoes are starting to burst, about 5 minutes. Add the greens, 1/2 teaspoon salt and some pepper; saute for another 2 minutes.
- Turn down the heat to low and pour in the eggs. Using a rubber spatula, very gently move the eggs around a bit -- not scrambling them, just massaging them into the cracks and crevasses of the greens.
- Once the eggs start to set on the bottom, dollop with the goat cheese and transfer the skillet to the oven. Bake until the frittata is set on top, 5 minutes.
