This frittata was excellent! Normally with frittatas, I have trouble getting the center to cook. Not with this one (for whatever reason)! I bought pre-chopped kale (makes it so easy!), and pre-shredded gouda (makes it even easier!). We all liked this here (kids didn’t love it but ate it). My 8 year old said it was too “eggy”. I thought it was just about perfect.
Smoked Gouda Frittata with Winter Greens
(Food Network Magazine, Nov. 2015)
time needed: 1 hour
12 large eggs
1/2 cup milk
Kosher salt and freshly ground pepper
1 1/4 cups shredded smoked gouda cheese (about 4 1/2 ounces)
2 tablespoons extra-virgin olive oil
6 ounces winter greens (such as kale, escarole and/or arugula), roughly chopped (about 8 cups)
4 cloves garlic, thinly sliced
1 teaspoon finely chopped fresh rosemary
Pinch of red pepper flakes
Preheat the oven to 375 degrees F. Whisk the eggs, milk, 3/4 teaspoon salt and a few grinds of pepper in a large bowl until combined; stir in the cheese and set aside.
Heat the olive oil in a 10-inch ovenproof nonstick skillet over medium-high heat. Add the greens, garlic, rosemary and red pepper flakes and cook, stirring occasionally, until the greens are wilted, about 5 minutes. Season with salt and pepper.
Reduce the heat to medium. Pour the egg mixture into the skillet and stir once or twice to combine; cook, without stirring, until the edges start setting, about 1 minute. Transfer the skillet to the oven and bake until the frittata is set and lightly browned, 25 to 30 minutes. Let cool 5 minutes in the skillet, then invert or slide onto a cutting board. Serve warm or at room temperature.