Meatless Monday: Spring Greens Frittata

I have five hens. Not for a one-time chicken dinner, but for large, fresh, delicious and highly nutritious eggs every single day. Cooking with eggs is an easy way to replace meat with a low-cost vegetarian protein.

An egg is lacking in only two nutrients I look for in my meals: fiber and vitamin C, both of which are plentiful in fresh greens. The following recipe combines these two nutritional powerhouses in a quick, easy and inexpensive meal. You can use any greens you like and have available (spinach, broccoli, chard, beet greens, nettles, etc.). I recommend using fresh greens whenever possible, but I will make this in the winter using frozen greens as well (just allow greens to thaw and squeeze out most of the water first).

Spring Greens Frittata

Method:

In a medium-sized bowl, beat eggs, add milk and salt and mix thoroughly.

Melt butter or oil in a non-stick skillet (such as a cast iron pan) over medium heat. Add onions and turn heat down to low. Allow onions to caramelize, then add garlic and greens and sauté a few minutes more until greens have started to wilt and are bright green in color.

Pour egg mixture over greens, add dollops of ricotta spaced evenly throughout pan, sprinkle with parmesan, pepper and nutmeg. Cover the pan with a lid and allow egg to set on a low heat.

You can either cook the frittata entirely on the stove, or for a golden brown top, when the egg is almost cooked, place the skillet in an oven under the broiler for just about a minute. Make sure you have an overproof pan (including the handle) before placing it under the broiler.

Cut pie-shaped wedges and serve with a green salad and a crusty baguette. Serves four.