Mixed Greens Frittata

Adapted from Moosewood Restaurant New Classics, 2001 Clarkson N. Potter

2 cups greens, chopped  (see Note below)

¾ cup fresh parsley, chopped

¼ cup fresh basil, chopped

1 ½ teaspoons olive oil

4 eggs, lightly beaten

¼ cup water

¼ teaspoon salt

½ cup grated feta, Parmesan, or cheddar cheese

Note: A mixture of any greens, such as spinach, Swish chard, collards, escarole, or kale works fine.

In a 10-inch ovenproof skillet, stir-fry the greens, parsley, and basil in 1 teaspoon of the oil until wilted and tender. Transfer the greens to a bowl. Rinse the skillet and set aside. In a separate bowl, whisk together the eggs, water, and salt and stir in ¼ cup of the cheese. Lightly oil the skillet with the remaining ½ teaspoon of oil and place it on medium-high heat. Stir the egg and cheese mixture into the greens and pour into the hot skillet. Sprinkle the top with the rest of the grated cheese. Lower the heat to medium-low and cook, without stirring, until the edges are firm and pulling away from the sides of the pan, about 5 minutes. The frittata should be mostly cooked, but with the top still slightly undercooked. Place the skillet under the broiler for 3-5 minutes, until the top is firm and beginning to turn golden brown. Cut into wedges and serve, either directly from the skillet or turned out onto a large plate.

Total time: 30 minutes

Serves 4