Kitchen-Sink Frittata


This endlessly adaptable frittata is a savior for those forgotten greens in your crisper drawer. Another bonus: It’s as good for dinner as it is for brunch and can be served warm or at room temp.

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4 serving(s)

Total Time:
0 hours 30 min



  • 8

    large eggs

  • 1/8 tsp.

    freshly grated nutmeg (optional)

  • Kosher salt and pepper

  • 2 tsp.

    olive oil

  • Cleaned greens from 1 bunch beets, stems discarded and leaves chopped (about 4 cups), or 4 cups Swiss chard or baby spinach

  • 1

    small clove garlic, grated

  • 4

    scallions, dark and pale green ends, thinly sliced on bias (or 1/2 cup parsley or chives)

  • 2 oz.

    aged Manchego or extra-sharp white Cheddar, grated, divided


    1. Step 1Heat oven to 400°F. In medium bowl, whisk together eggs, nutmeg (if using), and 1/4 teaspoon each salt and pepper.
    2. Step 2Heat oil in 9-inch cast-iron skillet on medium-high. Add greens and 1/4 teaspoon salt and cook, tossing and stirring often, until just tender, 11/2 minutes. Toss with garlic and cook 30 seconds.
    3. Step 3Add scallions, egg mixture, and half of cheese and stir to combine, scraping down sides of pan with spatula and shaking to settle. Top with remaining cheese and cook until set around edges, 2 to 3 minutes.
    4. Step 4Transfer to top rack of oven and bake until edges are golden brown and center is just set, 10 to 12 minutes.

NUTRITIONAL INFORMATION: About 233 calories, 16.5 g fat (6.5 g saturated), 17 g protein, 551 mg sodium, 4 g carb, 2 g fiber

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