to make for breakfast- Frittata with Ricotta and Mixed Greens

Frittata with Ricotta and Mixed Greens

 

Ingredients

·        1/3 cup plus 2 tablespoons olive oil, divided

·        1 medium red onion, finely diced

·        Pinch of red pepper flakes

·        1 pound chopped mixed greens (such as kale, Swiss chard, or mustard greens)

·        10 large eggs

·        2 tablespoons freshly grated Parmesan cheese

·        1/2 teaspoon salt, divided

·        1/2 plus 1/8 teaspoon freshly ground black pepper, divided

·        1 tablespoon red-wine vinegar

·        8 ounces part-skim ricotta

·        1 cup fresh basil leaves

·        3/4 cup fresh parsley leaves

·        1/4 cup fresh mint leaves

·        1 clove garlic, chopped

·        1 tablespoon pine nuts

 

Preparation

1. Preheat oven to 350°.

2. In a large nonstick skillet, heat 1 tablespoon oil over medium-high heat. Add onion and cook, stirring, until soft (about 4 minutes). Add pepper flakes and half of greens and cook until wilted and crisp-tender (about 5 minutes); place sautéed greens in a colander. Repeat with remaining greens. Cool slightly and squeeze dry; transfer to a bowl. Using paper towel, wipe out skillet and reserve.

3. In a large bowl, whisk together eggs, Parmesan, and 1/4 teaspoon each salt and pepper until smooth. Add to bowl with greens, vinegar, ricotta, and 1/8 teaspoon pepper; stir to combine. Fold the ricotta mixture into egg mixture.

4. In reserved skillet, heat 1 tablespoon oil over medium heat. Pour egg mixture into pan and cook until the sides are set (about 8 minutes). Transfer to oven and bake until completely set (about 15 minutes).

5. To make pesto: Combine basil, parsley, mint, garlic, and pine nuts in a food processor and process until all ingredients are coarsely chopped. With the motor running, slowly add the remaining 1/3 cup oil and season with 1/4 teaspoon each salt and pepper.

6. Remove frittata from oven and invert onto serving platter. Slice into 8 wedges and serve with pesto.

Prep: 15 minutes; Cook: 40 minutes; Total time: 55 minutes.

·        Yield: Makes 8 servings (serving size: 1 wedge frittata with 1 1/2 tablespoons pesto)

Nutritional Information

Calories per serving:	280
Fat per serving:	22g
Saturated fat per serving:	5.4g
Monounsaturated fat per serving:	12.3g
Polyunsaturated fat per serving:	3.1g
Protein per serving:	14g
Carbohydrates per serving:	8g
Fiber per serving:	2g
Cholesterol per serving:	242mg
Iron per serving:	3mg
Sodium per serving:	347mg
Calcium per serving:	209mg

Good to Know

This recipe gets extra flavor from fresh pesto, so you won’t want to skimp on the basil.