Breakfast

Leafy Greens Frittata

Diana Rogers / September 7, 2016

Frittatas are economical, simple to make, and packed with nutrients. You can use virtually any hearty green in this dish, including kale, collard greens, mustard greens, or escarole.

Leafy Greens Frittata with Caramelized Onions and Pancetta in a cast iron skillet.

Prep Time

35 minutes

Cook Time

15 minutes

Servings

4

Ingredients

  • 8 ounces pancetta, bacon, or bacon ends, trimmed of excess fat and diced small
  • 2 cups thinly sliced white onion (about 1 medium onion)
  • 5 mushrooms, diced small
  • 2½ cups coarsely chopped escarole or other hearty green like collards, kale, Swiss chard, or mustard greens
  • 8 eggs
  • 3 tablespoons canned, full-fat coconut milk or heavy cream
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons chopped fresh basil
  • Ground black pepper
Leafy Greens Frittata with Caramelized Onions and Pancetta in a cast iron skillet.

Preparation

  1. Preheat the oven to 350°F.
  2. In a large ovenproof skillet, sauté the pancetta for 10 minutes or until browned and crispy. Remove from the heat.
  3. Pour off most of the fat so that only a thin coating remains in the pan. Add the onion and cook on medium-low heat for about 15 minutes, until caramelized.
  4. Add the mushrooms, about 1 teaspoon of the reserved fat (if needed), and the escarole. Bring the heat up to medium and sauté for about 5 minutes, until the escarole is wilted.
  5. In a medium bowl, beat the eggs with the coconut milk, parsley, basil, and a few twists of black pepper.
  6. Pour the eggs into the pan with the escarole mixture and cook over medium heat for about 3 minutes to allow the bottom to set.
  7. Transfer the pan to the oven and bake for 10 minutes.
  8. Turn the oven to the broil setting and finish off the frittata by broiling the top for 2 to 3 minutes, until light brown.
  9. Allow to cool slightly, then serve. Frittata is also excellent cold or at room temperature
Diana Rogers

Contributed By

Diana Rogers

Diana Rogers is a nutritionist and cook who lives on a farm in Massachusetts with her family. She runs the blog Sustainable Dish and is the author of the cookbook and homesteading guide The Homegrown Paleo Cookbook

Leafy Greens Frittata

By Diana Rogers

Prep Time: 35 minutes

Cook Time: 15 minutes

Servings: 4

Ingredients

  • 8 ounces pancetta, bacon, or bacon ends, trimmed of excess fat and diced small
  • 2 cups thinly sliced white onion (about 1 medium onion)
  • 5 mushrooms, diced small
  • 2½ cups coarsely chopped escarole or other hearty green like collards, kale, Swiss chard, or mustard greens
  • 8 eggs
  • 3 tablespoons canned, full-fat coconut milk or heavy cream
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons chopped fresh basil
  • Ground black pepper
Leafy Greens Frittata

Preparation

  1. Preheat the oven to 350°F.
  2. In a large ovenproof skillet, sauté the pancetta for 10 minutes or until browned and crispy. Remove from the heat.
  3. Pour off most of the fat so that only a thin coating remains in the pan. Add the onion and cook on medium-low heat for about 15 minutes, until caramelized.
  4. Add the mushrooms, about 1 teaspoon of the reserved fat (if needed), and the escarole. Bring the heat up to medium and sauté for about 5 minutes, until the escarole is wilted.
  5. In a medium bowl, beat the eggs with the coconut milk, parsley, basil, and a few twists of black pepper.
  6. Pour the eggs into the pan with the escarole mixture and cook over medium heat for about 3 minutes to allow the bottom to set.
  7. Transfer the pan to the oven and bake for 10 minutes.
  8. Turn the oven to the broil setting and finish off the frittata by broiling the top for 2 to 3 minutes, until light brown.
  9. Allow to cool slightly, then serve. Frittata is also excellent cold or at room temperature

Recipe by Diana Rogers for Lodge Cast Iron at http://www.lodgemfg.com/recipe/escarole-frittata-with-caramelized-onions-and-pancetta