| Level: | Easy |
| Total: | 1 hr |
| Prep: | 25 min |
| Cook: | 35 min |
| Yield: | 6 to 8 servings |
Ingredients
- 12 large eggs
- 1/2 cup milk
- Kosher salt and freshly ground pepper
- Kosher salt and freshly ground pepper
- 1 1/4 cups shredded smoked gouda cheese (about 4 1/2 ounces)
- 2 tablespoons extra-virgin olive oil
- 6 ounces winter greens (such as kale, escarole and/or arugula), roughly chopped (about 8 cups)
- 4 cloves garlic, thinly sliced
- 1 teaspoon finely chopped fresh rosemary Pinch of red pepper flakes
Instructions
- Preheat the oven to 375 degrees F. Whisk the eggs, milk, 3/4 teaspoon salt and a few grinds of pepper in a large bowl until combined; stir in the cheese and set aside.
- Heat the olive oil in a 10-inch ovenproof nonstick skillet over medium-high heat. Add the greens, garlic, rosemary and red pepper flakes and cook, stirring occasionally, until the greens are wilted, about 5 minutes. Season with salt and pepper.
- Reduce the heat to medium. Pour the egg mixture into the skillet and stir once or twice to combine; cook, without stirring, until the edges start setting, about 1 minute. Transfer the skillet to the oven and bake until the frittata is set and lightly browned, 25 to 30 minutes. Let cool 5 minutes in the skillet, then invert or slide onto a cutting board. Serve warm or at room temperature.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 224 |
| Total Fat | 16 g |
| Saturated Fat | 6 g |
| Carbohydrates | 7 g |
| Dietary Fiber | 3 g |
| Sugar | 1 g |
| Protein | 15 g |
| Cholesterol | 299 mg |
| Sodium | 471 mg |
Reviews
This is a wonderful quick recipe, high in protein and great for vegetarians.