Talk about throwing everything into a frittata on a Friday night! I got some Mustard Greens in my CSA Friday, and not wanting them to wilt, I decided to saute them in butter and make up a frittata with some of the leftover veggies from last week’s CSA to make room in the fridge. It was quick, simple, and satisfying — and it reheats very well.
First, chop up the Mustard Greens with kitchen shears, and saute them over medium in butter (or, like I do, Smart Balance spread) until just wilted in an overn-proof skillet. I also decided to add in some arugula for good measure.
Meanwhile, whisk together about six eggs with either milk or, like I did, soy creamer and season with salt and pepper. Pour the egg mixture over the veggies.
Cook the eggs over medium-high, lifting up the edges to make sure the eggs spread out evenly in the pan. Next, preheat your broiler and pour some cheese over the top of the frittata before putting it in the oven for 5-7 minutes, or until set in the middle and just starting to brown at the edges (don’t let it burn!)
Once it comes out of the oven, let it cool and firm up for a few minutes before you slice and plate it. You can get four generous portions out of this.