Tuesday, July 29, 2014

Frittata with Leftover Greens

Greens are often hard for CSA newbies to use up. Leftover cooked greens rarely beckon to someone as comfort food (unless that someone is like me and has grown to love certain kinds of greens!). This frittata recipe is a great option for odds and ends of leftover cooked greens as well as those greens you're still, um, "learning to love." (Swiss chard, I'm lookin' at you!) You can certainly cook some up just for this recipe, but do keep it in mind the next time you have leftovers. I used Swiss chard from the Colvins (and onions and grape tomatoes from my box, too!).

Frittata with Leftover Greens
~from allrecipes

  • 5 eggs
  • 2 egg whites (or 1 additional whole egg)
  • 2 T. chopped fresh parsley
  • 1/4 t. salt
  • 1/4 t. pepper
  • 1 T. olive oil
  • 1 c. chopped onion
  • 1/4 t. salt
  • 1/4 t. pepper
  • 1/4 c. halved grape tomatoes
  • 1 c. cooked Swiss chard or spinach (thawed if frozen)
  • 1/4 c. grated Parmesan
  1. Preheat oven broiler. Mix eggs and first salt and pepper amounts and parsley. Whisk until completely blended together.
  2. Saute onion in olive oil until soft (5 minutes). Make sure to use a broiler-safe large skillet (10 inches or so). Add remaining salt and pepper and tomatoes. Saute for another minute. Add greens and cook until heated through. 
  3. Pour egg mixture over, cover, and cook for a few minutes until mostly cooked.
  4. Sprinkle cheese on top and cook under broiler for 2 minutes or until top is fully cooked and cheese has begun to brown.
~Serves 3-4

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