Farmers Market Frittata

Serves 6.

Note: You need a 10-inch ovenproof skillet for the frittata; choose a well-seasoned cast-iron or nonstick skillet. The cooled frittata can be wrapped and refrigerated a day in advance. From Dorie Greenspan.

• 4 oz. greens, such as kale, spinach or chard, stemmed and finely shredded

• Kosher salt

• 2 bunches green onions, trimmed (use both white and light-green parts)

• About 3 tbsp. olive oil, divided

• 2 garlic cloves (green germ removed), minced

• Salt and freshly ground black pepper

• 9 large eggs

• 3 1/2 tbsp. Dijon mustard

• 3 tomato slices, each cut into 2 half-moons

• 2 tbsp. grated or shredded cheese, such as Parmigiano-Reggiano or Cheddar


Preheat oven to 400 degrees.

If using kale, place the shredded leaves in a bowl, sprinkle them with salt and massage for about 1 minute. (This isn’t necessary with other greens.)

Thinly slice the white and light-green parts of the onions.

Pour 1 1/2 tablespoons oil into the skillet over medium-low heat. Once the oil is hot, stir in the green onions and garlic, season lightly with salt and pepper, and cook, stirring occasionally, until softened, about 7 minutes. Add the greens; increase heat to medium and cook, stirring nonstop, until they are soft enough to enjoy, about 2 minutes (although kale might need a minute more). The greens will be a lot for the skillet, but they cook down quickly and dramatically. If the greens are sticking, drizzle in a bit more oil.

Meanwhile, whisk the eggs and mustard together in a mixing bowl. Season lightly with salt and pepper; stir in the just-wilted greens.

Wipe out the pan, which must be clean before you start the frittata or the eggs will stick. Return it to the stove top over medium-high heat.

Pour in the remaining 1 1/2 tablespoons oil. Once the oil shimmers, pour in the egg-greens mixture. Cook undisturbed for 2 minutes. Run a flexible spatula around the sides, between the pan and the eggs, pulling the eggs gently toward the center and tilting the pan a little so that the unset eggs fill the space. Cook for 4 minutes (total time is about 6 minutes), running your spatula around the eggs and a little under them every 2 minutes. After about 5 minutes, the eggs around the edges will be set and you won’t be able to pull them in (but run the spatula around and under them anyway to keep them from sticking). At the 6-minute mark, the frittata should look half-done; if it doesn’t, cook for 1 minute more. Remove from heat.

Arrange the tomato slices over the frittata, sprinkle on the cheese and slide the skillet into the oven (middle rack). Bake until the frittata is cooked through to the center and lightly golden, about 10 minutes. It won’t brown much; if you want more color, run it under the broiler.

Transfer the skillet to a wire cooling rack; run a spatula around the edges. You can leave the frittata in the pan or unmold it. To do the latter, place a cutting board over the skillet, invert the frittata onto the board and then invert it onto a serving platter.

You can eat the frittata hot, like an omelet, but it is traditionally served at room temperature. The mustard flavor will be more pronounced once the frittata cools.

Nutrition information per serving:

Calories 190 Fat 15 g Sodium 310 mg Carbohydrates 4 g Saturated fat 4 g Protein 11 g Cholesterol 280 mg Dietary fiber 0 g