fritatta with greens

Because I love how well it works, I wanted to share my fritatta recipe with you.

Jeff and I like those heavy greens that are better cooked (mature spinach, beet greens, turnip greens, kale, etc.), but we like them in things...

We do like fritattas - maybe it's the Italian in me. They're so quick and easy and easily adaptable to what's in your fridge. Can be eaten warm or cold, for breakfast or lunch or dinner. Great for kids, if they're not too picky about bits of things in their food.

So here you go!

Fritatta with noodles and greens

(made in 10” cast iron skillet)
adapted from Steven Raichlen's “High-Flavor, Low-Fat Italian Cooking”)

1⁄4 lb angel-hair pasta
olive oil
1 small onion, sliced thinly
2 cloves garlic, chopped finely
fresh leafy greens (spinach, beet, turnip, etc) – washed, spun, and chopped, 1/4 lb or more
5 large (or larger) eggs
1⁄4 C (or more) asiago or parmigiano cheese, grated
1⁄2 to 3⁄4 tsp salt
freshly grated black pepper to taste (1⁄4 tsp or less)

Cook pasta just until al dente (or about 1 min less than recommended time), then drain and rinse under cold water, set to drain.

Heat a bit (about 1 Tbs) olive oil in iron skillet over med heat, add onion and cook until it starts to turn translucent. Add garlic and greens, cook, stirring, until greens are wilted completely and the excess liquid is cooked off. Take skillet off heat.

Crack eggs into large bowl and whisk well. Add drained angel hair, cheese, salt and pepper, and
veggies from skillet. Mix well.

Put a bit more oil in skillet, turn on to med heat. When hot, add egg mixture. Cook until frittata is set on the bottom, 3 to 5 minutes (sides will begin to firm, also). Turn on broiler and move a oven rack all the way to the top. Place the skillet under the broiler for about 2-4 more minutes, until top is lightly browned and fritatta is set all the way through (check with knife inserted in the middle).

Loosen from sides of pan and invert on a plate. Serve hot or at room temp.

Serves 4 (main) or 6 (appetizer).


enjoy!