|Spring Greens Frittata|
Recipe Type: Breakfast
- 1 large bunch Chard or Kale, very fresh
- 2 tablespoons olive oil
- 1 medium or ½ large sweet onion, cut into a small diced
- 2 garlic cloves, chopped
- 1 handful of arugula, chopped
- 1 handful of spicy salad greens, chopped
- Flakes of dried, hot, red pepper
- 6 eggs
- 3 tablespoons chopped parsley
- Chives, finely chopped
- 1 green onion, chopped
- sea salt
- black pepper
- Heat up a large pot of water to boiling, to blanch the chard/kale. Wash the greens and tear the leaves from the central stalks; when the water comes to boil place the leaves in the pot, allow the water to return to the boil, and blanch the greens for two minutes. Drain and allow to cool. When it is cool enough to handle, squeeze the water out and chop into one-inch pieces.
- Heat the olive oil in a large sauce or fry pan; add the onions and garlic and cook until slightly browned, about 5-7 minutes. Add the kale/chard and break up the clumps so that it cooks evenly; add the arugula, the spicy greens, and the red pepper flakes. Fry on medium heat, stirring occasionally, until the greens and onions are somewhat dry and the arugula and greens are fully wilted, about 5 minutes. Add the chopped parsley, green onion, and chives to the greens mixture and give it a good stir.
- Crack the six eggs into a bowl, add salt and pepper, and whip thoroughly; add to the greens mixture and mix with a fork. Allow to brown on the bottom and either flip into another pan to brown the top or brown under a broiler. When both sides of the frittata are brown transfer to a clean plate, sprinkle with some more sea salt and black pepper, and cut into wedges and serve. Makes enough for 2 for a main course or 4 for a first course. I have no idea how many calories it contains, nor do I care; I assure you it’s disgustingly healthy and tastes wonderful. Enjoy!