Frittata with Greens, Goat’s Cheese, and Sun-Dried Tomatoes
Makes 6 servings
1 tablespoon extra virgin olive oil
1 onion or leek, chopped
2 cloves garlic, minced
1 teaspoon Italian seasoning
1 large bunch leafy greens (kale, chard, dandelion greens, spinach), de-stemmed and chopped into bite-size pieces
1 dozen eggs
½ cup milk or unsweetened, non-dairy milk (optional)
¼ teaspoon ground black pepper
4 ounces crumbled goat’s cheese (optional)
1/3 cup chopped sun-dried tomatoes
1. Pre-heat oven to 400F.
2. Heat olive oil in a 10-inch cast iron pan or sauté pan. Add onion or leek and a pinch of sea salt. Cook, stirring occasionally, for 5-7 minutes, until soft and sweet. Add garlic and dried herbs and cook 30 seconds more. Add greens and another pinch of salt and cook until wilted. Set aside to cool.
3. In a medium-sized bowl, whisk together eggs, milk, ½ teaspoon sea salt, and ground pepper. Add half the crumbled goat’s cheese, cooled greens, and sun-dried tomatoes. Mix gently.
4. Pour into greased cast iron pan or 10”x 7’’ casserole dish. Top with remaining goat’s cheese.
5. Bake for 25 minutes, or until cooked through. Allow to cool for a few minutes before slicing. Can be eaten hot or at room temperature.