Frittatas are a great alternative to traditional omelets. Try this one – you will not be disappointed.
nonstick cooking spray 1 tablespoon extra virgin olive oil 1 shallot, cut into ½-inch pieces 1 garlic clove, smashed 3 to 4 tablespoons water (heartier greens require more water) 8 ounces mixed greens (collards, beet, kale, escarole, chicory, etc.), discard rough stems, cut or tear into large pieces 12 large eggs ¾ cup whole or reduced-fat milk ½ teaspoon kosher or sea salt 1 to 2 pinches freshly ground black pepper 8 medium to large fresh basil leaves 3 to 4 ounces Parmesan, finely grated
Nutritional information per serving (based on 12 servings): Calories 129 (60% from fat) • carb. 3g • pro. 10g • fat 9g • sat. fat 3g • chol. 219mg • sod. 280mg • calc. 156mg • fiber 1g
Preheat oven to 375°F. Lightly coat a 10-inch oven-proof, nonstick skillet (the Cuisinart® GreenGourmet® Skillet is the perfect pan for this recipe) with nonstick cooking spray. Put the oil in the blender jar. Set timer for 5 minutes and temperature on Low. Once oil is hot add the shallot and garlic, stir 2 to 3 times to break up. Let sauté, stirring often, until the vegetables have softened. Once the vegetables are soft, and with the unit still on high, add the water through the lid opening. Bring the water to a boil and then add the greens. Allow greens to wilt with unit still on high. The greens will be bright. Add the eggs, milk, salt, pepper and basil. Blend on speeds 2 to 3 for 30 seconds to combine. Set the prepared skillet over medium heat. Pour mixture into the hot pan and top with Parmesan. Let cook until just set, adjusting heat as necessary to prevent the bottom from getting too dark. Transfer to the preheated oven and cook until frittata is puffed and browned on top, about 15 minutes. After baking, let frittata sit for 5 minutes before slicing and serving.