How To Make The Perfect Frittata

2Photo: Courtesy of Food52.
Food52 helps people become better, smarter, happier cooks. Food52 was named 2012 Publication of the Year by the James Beard Foundation and won Best Culinary Website at the 2013 IACP awards.
The reasons to love frittata are many, almost innumerable. So, let me give you just the top four.
One: Frittata is really fun to say. Especially if you roll your R, really give some explosive heft to each syllable, and then elongate the last A. Try it! Frrrittataaaa. You’ll feel sort of like you’re at Hogwarts casting a spell. Probably to cause a chicken to appear and start laying eggs. Two: Frittata can be eaten for any meal of the day. It is good for breakfast, lunch, or dinner. It’s also good for second breakfast, elevenses, afternoon snack, or with a cold beer while you’re waiting for dinner to be ready. Three: You can eat frittata warm, cold, or at room temperature and neither taste nor texture will suffer. If only everything were so easy going! Four: Most of the best frittatas start, as this one did, with leftovers.
Click through for the recipe to make your own!
2Photo: Courtesy of Food52.
As such, to do this properly, you really should double the amount of greens you cook (I’ll let you do the math) and use the first half for dinner. Toss them with a bowlful of pasta and a handful of Parmesan or serve them as a bed for broiled fish with a squeeze of lemon. The spicy, nose-tingling mustard greens become mellow and silky when given enough time over heat and can be used here, there, and everywhere. The second half of the greens, then, go into frittata. Just warm them up, pour over your whisked eggs, cook, broil, Frrrrittataaaaa!
Frittata with Braised Mustard Greens
Serves 4 to 6 2 tablespoons olive oil
1/2 large yellow onion, thinly sliced
2 cloves garlic, thinly sliced
A pinch of red pepper flakes
1/2 pound mustard greens (or kale) stemmed and cut/torn into bite-sized pieces
1 teaspoon lemon juice
Salt and freshly ground pepper
10 large eggs
1. Heat the oil in a large (about 12-inch) skillet over medium high heat. When the oil is shimmering, stir in the onion, garlic, and red pepper flakes. Cook, stirring occasionally, until the onion is softened and translucent, about five minutes. Stir in the lemon juice, and the chopped greens (as best you can. It’s hard to stir such a large pile of greens, but it will shrink as it cooks). Add a Tbs. of water if there isn’t much clinging to the greens. Cover the pan tightly and turn the heat to medium-low. Keep covered and cook, stirring occasionally, until the greens are soft and yielding, 20-30 minutes. Season with salt and pepper to taste.
2. Turn on a broiler to high. In a large bowl whisk together the eggs with a few pinches of salt and pepper. Uncover the greens, and pour the eggs gently over them. (If you followed my advice and made double the amount of greens and are using leftovers, just gently warm the greens over medium heat before adding the eggs.) Cook, uncovered until the edges of the frittata are set, about five minutes. Then, transfer the pan to the oven and broil until the top is lightly browned and set, another three or so minutes.
3. Take out of the oven (remember the handle is hot!). You can serve the frittata from the pan or turn it out onto a plate first. Serve warm, at room temp, or cold. Add a salad or bread if you wish.
This article originally appeared on Frittata With Braised Mustard Greens.

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