Mixed Greens & Shallot Frittata
Created by Peter BerleyCourse: Breakfast
Season(s): Spring, Summer, Fall, Winter
Ingredients
- 5 tablespoons extra virgin olive oil
- 12 shallots, rough chopped
- 4 cups mixed cooking greens
- salt and freshly milled black pepper
- 1 dozen large eggs
Instructions
Set a rack on the top shelf of the oven and preheat to 450°F.In a large ovenproof skillet over high heat, warm 2 tablespoons of the oil. Add shallots & sauté until caramelized. Add greens and sauté until tender. Transfer the greens to a plate and let cool for several minutes. Season with salt and pepper.
In a large bowl, season the eggs with salt and pepper. Whisk lightly with a fork—only enough to mix the whites and yolks. Stir the greens and shallots into the egg mixture.
Wipe out the skillet with a paper towel and place over medium heat. Add the remaining 3 tablespoons oil and swirl all around and up the sides of the pan.
Add the egg mixture and stir gently with the back of a fork without touching the bottom or sides of the pan. Cover the pan, lower the heat, and cook for 1 to 2 minutes. When the bottom of the frittata begins to set, transfer the pan to the top shelf of the oven and bake until golden brown and puffed, about 15 minutes.
Slide the frittata onto a serving platter, cut into wedges, and serve.How do you #eatdowntoearth?
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