Collard green & goat cheese frittata

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When life gives you 2/$4 organic cage free eggs, you make a frittata for lunch.

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Seriously, how good of a deal is that for 2 dozen eggs?

Some recent changes at my job have left me now working from home which means saying adios to packed quick lunches and welcome to all the possibilities in my fridge and pantry. At first, I thought I’d miss talking to people in person throughout the day but, when you can make this for lunch any day of the week, social interaction becomes overrated.

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Omelets have never really been my thing. They’re soft, mushy and the whole flipping half of it over to get the perfect fold thing has always eluded me. I’m no Julia Child.

Frittata’s however, require none of that fanciness. Three steps and you’re done.

1. Sauté mix-ins.

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2. Pour eggs in sauté pan.

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3. Broil in oven.

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There should probably be a step #4 to remember not to grab sauté pan from oven with bare hands but for some reason I think that may only apply to me, my impatience and my growling stomach.

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While this combination of flavors was amazing, this is really a method you can adopt for any toppings. Go ahead and get crazy.

And, if you’re not as “lucky” as me to work from home, it makes an egg-cellent (haha) dinner in a time crunch.

 

Collard greens & goat cheese

frittata

Makes 1 frittata

  • 2 eggs
  • splash of milk
  • 5 collard green leaves, chiffonade
  • handful of grape tomatoes, sliced in half
  • 2 tbsp goat cheese
  • 1/4 of small red onion, sliced
  • 1 clove of garlic, minced
  • 2 tbsp extra virgin olive oil
  • salt & pepper

Directions:

Preheat broiler to high. In a medium sauté pan, sauté olive oil, garlic, onion on medium heat for 1 minute to soften. Add collard greens and sauté for another 1-2 minutes. Add tomatoes next and sauté for another minute. In small bowl, whisk eggs and milk together. Add egg mixture to sauté pan and turn the pan to make sure eggs coat the entire surface. Add goat cheese in “crumbles” to the top and cook on stove top for about 2-3 minutes until eggs are almost set. Place sauté pan into broiler and broil for another 2-3 minutes until eggs turn a slight golden brown on top and cheese melts.

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Comments

  1. 7

    Katie says

    The broiler part is key!!! In the past my fritatta has ended up like a veggie scramble on the stovetop! Thanks for the tip;) And the Cherry Smoothie is wonderful!

  2. 16

    says

    Never tried a frittata… Yours looks quite tasty… I fancy one tonight for dinner now , but I’ll swap the collard greens for spinach to try.

  3. 25

    says

    I love Fritata! And your Collard green & goat cheese frittata looks very delicious and healthy! yum! Thanks for sharing the recipe.

  4. 27

    Lilian Ryan says

    I usually default to an omlet when I want eggs but I like the idea of throwing it in the oven. I love Fritata! Thanks for sharing the recipe.

  5. 28

    says

    Just finished this for brunch today. I recently tried goat cheese (never had it before) with kale and happened to have some chopped collard greens in the fridge. I’m convinced that just about everything taste better with goat cheese. I have always been a fan of collard greens (lived in the South for about two years) and during the sautéing step, I made more greens than I needed for this receipt. Going to use the rest for your collard greens and rice recipe.

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