Love making frittata for Sunday Brunch! Once you get the routine down, your options are unlimited and the results are flawless. Here is my most recent frittata I created after foraging through my garden with a café one recent Sunday morning.
SUNDAY MORNING FRITTATA
4 eggs lightly whisked
1 shallot chopped finely
1 clove garlic minced
1 cup kale, swiss chard or any dark leafy green, washed and torn into medium size pieces
cherry tomatoes to garnish
salt, pepper, chili flakes
Set oven on broil
Heat one tablespoon olive oil on a 8” cast iron skillet.
Sauté shallots, add garlic and then add greens. Sauté for a few more minutes.
Pour in egg mixture and lightly lift around edges as eggs begin to cook.
Once most of the egg mixture has begun to solidify, place in broiler for a few minutes to finish off and give the edges a crispy finish.
Sprinkle with a little kosher/sea salt.