Pumpkin and Greens Frittata with Cheesy Bread
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 402
- Total Fat
- 24
- Saturated Fat
- 10
- Carbohydrates
- 20
- Dietary Fiber
- 3
- Sugar
- 4
- Protein
- 27
- Cholesterol
- 399
- Sodium
- 682
- Total: 35 min
- Active: 30 min
Ingredients
Frittata:
8 large eggs
1/4 cup grated Parmesan, Cheddar or Gruyere
Kosher salt and freshly ground black pepper
1 tablespoon unsalted butter
1 cup chopped cooked greens, such as spinach, kale, turnip or collard
3/4 cup leftover pure pumpkin puree
Cheesy Bread:
4 thick slices crusty bread
1 clove garlic
Olive oil, to brush on the grill pan
1/2 cup grated Parmesan, Cheddar or Gruyere
2 tablespoons thinly sliced chives
Directions
- For the frittata: Preheat the oven to 350 degrees F.
- Whisk the eggs in a bowl with the cheese, 1/4 teaspoon salt and a few grinds of pepper.
- Melt the butter in a 10-inch ovenproof nonstick skillet over medium heat. Add the greens and cook, stirring occasionally, until hot. Spread the greens in a single layer, then add the egg mixture. Scoop small spoonfuls of the pumpkins all around the egg. Cook the frittata until the eggs are set around the edge, about 3 minutes.
- Transfer the skillet to the oven and bake until just set, 10 to 12 minutes. Let cool in the skillet for 5 minutes then invert onto a plate to serve.
- For the cheesy bread: Heat a grill pan over medium heat. Rub the bread on both sides with the garlic. Brush the grill pan with olive oil and place the bread on top. Grill a few minutes on one side until you have grill marks but the bread is still a bit soft. Flip and top with the cheese. Cover with a metal bowl until the cheese is melted. (You can also do this under a broiler for a minute.) Top with the chives and serve with the frittata.