Farmers Market Frittata 6.000

Scott Suchman for The Washington Post

Everyday Dorie Jul 29, 2015

You can eat a frittata straight out of the oven, but part of its appeal is that it’s delicious at room temperature, which is how it’s served at wine bars in Spain and France. Cut it into small cubes for hors d'oeuvres, slice it into wedges or pair it with salad and bring it out with knives and forks at lunch, brunch or supper.

You'll need a 10-inch ovenproof skillet for the frittata; choose a well-seasoned cast-iron or nonstick skillet.

Make Ahead: The cooled frittata can be wrapped and refrigerated a day in advance.


Servings:
6

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 6 servings

Ingredients
  • 4 ounces greens, such as kale, spinach or chard, stemmed and finely shredded
  • Kosher salt
  • 3 medium spring onions or 2 bunches scallions, trimmed (white and light-green scallion parts)
  • About 3 tablespoons olive oil
  • 2 cloves garlic (green germ removed), minced
  • Freshly ground black pepper
  • 9 large eggs
  • 3 1/2 tablespoons Dijon mustard
  • 3 tomato slices, each cut into two half-moons
  • 2 tablespoons grated or shredded cheese, such as Parmigiano-Reggiano or cheddar

Directions

Preheat the oven to 400 degrees.

If you’re using kale, place the shredded leaves in a bowl, sprinkle them with salt and use your fingers to massage them for about 1 minute. (This isn’t necessary with other greens.)

If you’re using spring onions, cut them in half and slice into thin half-moons. If you’re using scallions, thinly slice the white and light-green parts.

Pour 1 1/2 tablespoons of the oil into the skillet over medium-low heat. Once the oil is hot, stir in the onions or scallions and the garlic, season lightly with salt and pepper, and cook until softened, stirring occasionally, about 7 minutes. Add the greens; increase the heat to medium and cook, stirring constantly, until they are soft enough to enjoy, about 2 minutes (although kale might need a minute more). The greens will be a lot for the skillet, but they cook down quickly and dramatically. If the greens are sticking, drizzle in a bit more oil.

Meanwhile, whisk the eggs and mustard together in a mixing bowl. Season lightly with salt and pepper (keep in mind that the cheese you use might be salty); stir in the just-wilted greens.

Wipe out the pan, which must be clean before you start the frittata or the eggs will stick. Return it to the stove top over medium-high heat.

Pour in the remaining 1 1/2 tablespoons of oil. Once the oil shimmers, pour in the egg-greens mixture. Cook undisturbed for 2 minutes, then run a flexible spatula around the sides, between the pan and the eggs, pulling the eggs gently toward the center and tilting the pan a little so that the unset eggs fill the space. Cook for 4 minutes (total time is about 6 minutes), running your spatula around the eggs and a little under them every 2 minutes. After about 5 minutes, the eggs around the edges will be set and you won’t be able to pull them in (but run the spatula around and under them anyway to keep them from sticking). At the 6-minute mark, the frittata should look half-done; if it doesn’t, cook for 1 minute more. Remove from the heat.

Arrange the tomato slices over the frittata, sprinkle on the cheese and slide the skillet into the oven (middle rack). Bake until the frittata is cooked through to the center and lightly golden, about 10 minutes. It won’t brown much; if you want more color, run it under the broiler.

Transfer the skillet to a wire cooling rack; run a spatula around the edges. You can leave the frittata in the pan or unmold it. To do the latter, place a cutting board over the skillet, invert the frittata onto the board and then invert it onto a serving platter.

You can eat the frittata hot, like an omelet, but it is traditionally served at room temperature. The mustard flavor will be more pronounced once the frittata cools.

Rate it

Recipe Source

From cookbook author Dorie Greenspan.

Tested by Jane Touzalin.

Email questions to the Food Section.

Email questions to the Food Section at food@washpost.com.