Frittata

serves 4–6

Ingredients

Basic recipe:

1 bunch kale, lacinato or green curly, stems removed and leaves torn or Swiss chard or spinach
4 ounces Parmesan or pecorino romano, shredded
8 eggs large
1 cup whole milk or cream or half-and-half thinned with buttermilk
salt and freshly ground black pepper

Add-in ideas, optional:

mushrooms (cook per instructions below with a tablespoon of butter or olive oil and fresh thyme leaves to finish)
summer squash (cut into dice or rings and sauté until beginning to brown in a tablespoon of butter or olive oil)
garlic scapes, chopped and sautéed solo or with either mushrooms or summer squash
cottage cheese, ricotta, or goat cheese with chopped spring onions or chives

Instructions

Preheat oven to 400° F.
If using mushrooms, cook them in a dry cast iron pan (10–12-inches in diameter) until they have released their moisture and begin to brown. Add a tablespoon of butter or olive oil, and some leaves of fresh thyme to finish. Allow to cool.
If using summer squash, cook in a cast iron pan (10–12-inches) with a little olive oil or butter until they begin to brown. Add some thyme or oregano to finish. Allow to cool while you proceed with recipe.
If using garlic scapes, or anything else tasty, cook them as above.
In a bowl, drizzle the kale with olive oil and massage with your fingers to coat each piece well. If using chard or spinach, skip this step.
Crack the eggs into a bowl, add a couple pinches of salt and a few grinds of freshly ground black pepper, and whisk with the milk. Add the Parmesan or Pecorino Romano. (If using chard or spinach instead of kale, add it now.) Pour over the mushrooms or vegetables in the pan. Tuck pinches of oiled kale into the eggs. Optionally dollop with soft cheese like goat, cottage cheese, or ricotta. Bake for 30 minutes until puffed and golden.