Friday, August 31, 2012

Mustard Green and Sweet Onion Frittata

We seem to make the same mistake all the time. We get low on eggs, go out and buy some and then receive another dozen in our CSA so then, well, too many eggs and we need to make a frittata. Not too much of a mistake since we love frittatas and you can make them with just about anything including vegetables, cheeses and meats (bacon is my favorite). So, since we had mustard greens from our CSA, why not a mustard green frittata. Frittatas are simple and delicious and if you want a quick meal make one of these. Pair it with some good bread and it will be one of the best meals you have had in a while. So don't remember about your eggs and just buy too many, because frittatas are a delicious way to make that mistake over and over. 


1 large sweet onion, diced
2 tbls. olive oil
2 cloves garlic, mashed and minced
1-2 pounds mustard greens, washed and chopped (chop the stems finely)
1 dozen eggs, beaten
1/4 cup grated parmesan cheese
salt and pepper

Preheat your oven to broil. First wash the greens. I find the best way is to soak them in a large pot or bowl of water and then swish them around. Remove and drain in a colander. Heat the oil in a large ovenproof skillet. Add the onions and garlic and sauté until tender, over moderate heat. Add the mustard greens and cook until wilted. Add the cheese to the beaten eggs and season with salt and pepper. Add the eggs to the pan and gently rotate the pan until the eggs are evenly spread over the greens.  Gently lift the sides of the frittata to let any uncooked egg seep underneath as the frittata begins to set. Continue to do this all around the edges of the pan until most of the egg is set. Set the frittata under the broiler for just a 1-2 minutes to cook the top of the frittata. Remove and serve with a nice slice of crusty bread.

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