Circle B Kitchen
Recipe from the Culinary School of the Rockies
Serves 6
6 large eggs
1 Tbsp chopped herbs (basil, parsley, thyme)
1/4 tsp salt
1/4 tsp black pepper
¼ cup grated parmesan cheese
1 Tbsp olive oil
2 -3 green onions
1 clove of garlic, minced
2 cups of braising greens
1/4 cup crumbled/shredded cheese, if desired (feta, cheddar, jack, etc.)
Preheat broiler. Whisk together eggs, herbs, parmesan cheese, salt, and pepper in a bowl.
In a 12-inch ovenproof nonstick or cast iron skillet over moderate heat, sauté onion in olive oil for 1-2 minutes, then add garlic and cook 1 minute, stirring occasionally. Wilt greens at the end of cooking for about 15 – 20 seconds.
Pour egg mixture into skillet with vegetables and cook, lifting up cooked egg around edge using a spatula to let as much raw egg as possible flow underneath, until edge is set, about 2-4 minutes (top and center will still be very loose).
Top with cheese, if desired. Place frittata in oven and broil about 6 inches from heat until set, slightly puffed, and golden (about 2 –3 min).