Go Back
Print

Multi-Greens Frittata

This frittata is an excellent way to use and enjoy the bounty of greens we got in the share this week. It's also extremely versatile - feel free to use whatever cooking greens you have on hand, and flavour it how you like with different spices and cheeses. Sauteed mushrooms would also be an excellent addition.

Prep Time 15 minutes
Cook Time 40 minutes

Ingredients

  • 1 full bag of beet greens, roughly chopped
  • 1 full bag of baby kale, roughly chopped
  • turnip greens from two turnips (or more), roughly chopped
  • 12 eggs
  • 1/2 cup crumbled feta
  • 1 tsp paprika
  • 1/4 tsp ground turmeric
  • salt to taste
  • ground black pepper to taste
  • halved cherry tomatoes (optional)

Instructions

  1. Preheat oven to 350.

  2. Start by lightly cooking all of the greens in a large pan with a bit of butter. Cook until brightly green and then remove from heat, about 2 minutes.

  3. Beat eggs and spices in medium bowl and set aside. Grease a 9x13 inch baking dish.

  4. Transfer greens into baking dish. Pour over egg mixture, and gently stir to combine. Top with feta and cherry tomatoes.

  5. Bake in oven until fully cooked through, about 30-40 minutes. Let rest for 10 minutes.

  6. Slice and serve with kohlrabi bacon hash or a fresh lettuce salad.