I made this great fritatta and it was easy-peasy.  A great recipe for a smallish brunch or for eating cold later in the week. You could also easily double the recipe and bake two in the oven at once.

I have never had so many eggs on hand before.  As I have mentioned before, I am in a great barter-ship with a friend, I bring a few loaves of home baked bread and she brings a few dozen eggs and we swap.  I am absolutely in love with the smoker I got last month for my birthday, so we stopped eating eggs for a bit.  This weekend, I decided to remedy that with a brand new fritatta recipe!

Why the name super “G”?  Well I used some superfood greens from my garden plus some raw milk Gruyère  cheese. Since I had an absolute ton of greens from the garden, I used a lot.  I pretty much filled my sink.  Use more than you think you need since they will cook down quite a bit! You can see some more photos at the end of what various steps looked like!

Yield: 4

Super "G" Fritatta

Print

Get your greens in for breakfast!

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Ingredients

• 8 eggs
• A bunch of spinach and kale- I used a lot- about 10 cups shredded, you can adjust for your preference
• Half cup milk
• Gruyère cheese- feel free to sub what you have on hand.
• Salt/Pepper to taste
• 3 small sweet onions
• 1 tablespoon Butter

Instructions

1. Turn your oven to 350 Degrees
2. Clean your onions. Chop or shred in a food processor if you have one
3. Wash your greens and dry. Chop or shred with a food processor if you have one.
4. In a 8 inch cast iron rub some butter and add and extra tsp butter. Turn the heat to medium low
5. Cook the onions until soft and slightly brown. Add the shredded greens and cook until wilted. Don’t worry if it seems like a lot.  My skillet was overflowing, but it cooks way down. Stir the warm onions over the top to speed up the process.
6. When done turn off the heat.
7. Shred cheese into a bowl and add the eggs and milk. Add your salt and pepper. Whisk together so all the eggs are broken and smooth.
8. Add the eggs to the cast iron skillet. The skillet should be fairly cool. You don’t want to eggs to cook on contact.
9. Stir the eggs into the veggies so it’s all combined.
10. Turn the burner back on and cool over medium for 5 min.
11. Place in your oven for 12 min or until cooked all the way. Just like baking you can use the toothpick to test.
12. Remove from the oven , let cook about 5 min and slice.  It pretty easy to get it out of the pan, use a pie server.
13. Place sliced leftovers in a airtight tupperware. They should last a week or so.

Notes

Helpful Equipment- Cast Iron Skillet around 10 Inches

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Lodge Cast Iron Skillet, Pre-Seasoned and Ready for Stove Top or Oven Use, 10.25", Black

Nutrition Information:

Yield:

4

Serving Size:

1/8th slice
Amount Per Serving: Calories: 131

Enjoy this simple, fresh and flavorful fritatta recipe this weekend!

Cheers,

Heather

P.S. Need more breakfast ideas? Have you tried my baked eggs yet?

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