It is spring and eggs are PLENTIFUL! Who can or wants to resist fresh eggs from the folks whose chickens are well fed, and live happily on the greenest grass? Plus, the variety of color makes cracking eggs just THAT much more fun! Frittatas are the best EGGcuse to cook eggs all day long!
1 bunch Spring greens (Swiss chard, spinach, kale, thyme, oregano)
1 large sweet or red onion (green onions or leeks also work)
Roughly 1/4 cup cheese (fresh chevre, feta or parmesan)
4 tbs. olive oil
1-2 cloves garlic
So pick up those gorgeous eggs, don’t hold back on spring greens – chard, spinach, kale, and herbs like thyme and oregano. Snag a bit of cheese – your preference of course, and if you need a suggestion – parmesan, fresh chevre or feta work well. If you keep onions and garlic on your larder, great and if not, pick up a sweet or red onion, a bunch of green onions, leeks (the essence of spring!) or any ‘oniony/allium’ of your choice.
Heat your oven to 325 F degrees.
Wash the bunch of greens, pat dry and roughly chop, stems too. Smush and peel at least one clove of garlic, maybe two! Cut onion (or oniony/allium) in half and thinly slice.
Add these ingredients to your sauté pan of choice and coat the bottom of the pan with olive oil. Sauté for 3-5 minutes on low, until wilted.
Meanwhile grab a bowl, crack eggs in it, a pinch or two of salt, and pepper plus any minced herbs of choice. Whisk to blend eggs.
Remove greens mixture from pan, squeeze out any extra liquid.
Using the same pan (without the liquid!) or a heavy iron skillet or a nonstick pan (10″ is great), place on medium low heat, add 2 tablespoons of olive oil.
Add egg mixture then load up the eggs evenly with the greens mixture plus the cheese. Once the edges of the the frittata start forming and the bottom looks set, place the pan in the preheated oven for 2-5 minutes. This allows the frittata to set more evenly.
Remove and gently wiggle the frittata in the pan to make sure it is loose and then invert a plate over the pan and FLIP!
Add salt and pepper as needed on top.