Evergreen Frittata Recipes

FRITTATA WITH LEFTOVER GREENS

Frittata with Leftover Greens image

Use up leftover cooked greens (which, in my experience, don't reheat so nicely) in this delicious frittata! You can use spinach, Swiss chard, kale, etc.

Provided by ajhorse21

Categories 100+ Breakfast and Brunch Recipes Eggs Frittata Recipes

Time 45m

Yield 6

Number Of Ingredients 12

Ingredients

5 large eggs
2 large egg whites
2 tablespoons chopped fresh parsley
¼ teaspoon salt
¼ teaspoon ground black pepper
1 tablespoon olive oil
1 cup chopped red onion
¼ teaspoon salt
¼ teaspoon ground black pepper
¼ cup grape tomatoes, halved
1 cup cooked Swiss chard (thawed if frozen)
¼ cup grated Parmesan cheese

Steps:

Preheat the oven's broiler and set the oven rack in the upper third of the oven. Beat the eggs and egg whites in a mixing bowl until smooth. Whisk in the parsley, 1/4 teaspoon salt, and 1/4 teaspoon pepper until evenly blended; set aside.
Heat the olive oil in a 10-inch cast-iron skillet over medium heat. Stir in the onion, and season with 1/4 teaspoon salt, and 1/4 teaspoon pepper. Cook and stir until the onion softens and turns translucent, about 5 minutes. Stir in the tomatoes, and cook an additional minute. Add the cooked Swiss chard; cook and stir until the Swiss chard is hot. Pour in the egg mixture, cover, and cook until the edges of the egg have set, about 5 minutes.
Uncover the frittata, and sprinkle with Parmesan cheese. Broil in the preheated oven until the cheese is golden brown and the center of the frittata has set, about 2 minutes. Remove from the oven, and let stand 3 minutes before serving.

Nutrition Facts : Calories 118.4 calories, Carbohydrate 4.8 g, Cholesterol 157.9 mg, Fat 7.4 g, Fiber 1.2 g, Protein 8.7 g, SaturatedFat 2.2 g, Sodium 376.3 mg, Sugar 1.9 g

EVERGREEN FRITTATA

Evergreen Frittata image

When removing the skillet from the oven, beware of the hot handle!

Provided by Sheila Lukins

Yield Makes 8 servings

Number Of Ingredients 6

Ingredients

10 large eggs, lightly beaten
Salt and freshly ground black pepper, to taste
2 tablespoons chopped fresh dill
2 tablespoons chopped fl at-leaf parsley, plus 1 tablespoon for garnish
2 tablespoons unsalted butter
8 ounces sour cream

Steps:

1. Preheat oven to 350°F. Beat eggs with salt, pepper, and herbs.
2. Melt butter in a 10-inch ovenproof skillet over medium-low heat until it foams, coating the bottom and sides. Add eggs. Place skillet in the oven for 10 minutes.
3. Let rest for 5 minutes. Invert onto a round plate and garnish with parsley. Serve with sour cream on the side.

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