A frittata is one of the nicest traveling foods I know. We made this one tonight and the leftovers will accompany me and my sister on a very Pacific Northwest-y adventure with the kids tomorrow involving ferry boats and beachcombing.
Now that CSA season is underway, packing veggies densely into every meal becomes more urgent than ever. This frittata will help you to dispatch an onion, an enormous bunch of chard (including stems), and a bunch of spinach–or whatever equivalent greens you need to use up this week. My bunch of chard actually weighed a pound by itself, but “24-oz-of-Greens Frittata” just doesn’t have the same ring.
The first trick here is to cook the greens very well, until they give up most of their moisture and it evaporates. The second is to season the vegetables well before adding them to the eggs. When you combine the soft cooked greens with half a dozen eggs, the resulting frittata is moist and rich. Not a bad way to eat a pound of greens.Pound-of-Greens Frittata: Saute a diced onion and the thinly-sliced stems of a bunch of chard in a 10″ ovenproof skillet over medium-high heat with a pinch of salt, stirring often, until the onions caramelize. Chop the chard leaves into bite-sized pieces and add them to the pan in batches, sprinkling each addition with a pinch of salt and stirring to wilt. When all the chard is in, add a washed bunch of spinach in the same way. Cook, stirring often, until the greens cook down and the liquid in the pan evaporates. Meanwhile, whisk six eggs with a splash of milk and salt and pepper. When the pan of greens is quite dry, add the vegetables to the eggs, crumble in some blue cheese, and stir to combine.
Add a little more oil to the pan you used for the greens and return it to the stove over medium heat. Scrape the egg mixture into the pan and cook until the edges are set. Add a bit more cheese to the top of the frittata. Move the pan to a 375 degree oven and continue cooking until the frittata is set. I like to turn on the broiler for a minute or two (no more!) at the end to brown the top.