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!
- 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
- Turn your oven to 350 Degrees
- Clean your onions. Chop or shred in a food processor if you have one
- Wash your greens and dry. Chop or shred with a food processor if you have one.
- In a 8 inch cast iron rub some butter and add and extra tsp butter. Turn the heat to medium low
- 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.
- When done turn off the heat.
- 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.
- Add the eggs to the cast iron skillet. The skillet should be fairly cool. You don’t want to eggs to cook on contact.
- Stir the eggs into the veggies so it’s all combined.
- Turn the burner back on and cool over medium for 5 min.
- Place in your oven for 12 min or until cooked all the way. Just like baking you can use the toothpick to test.
- 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.
- Place sliced leftovers in a airtight tupperware. They should last a week or so.
Helpful Equipment- Cast Iron Skillet around 10 Inches
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Serving Size:1/8th slice
Amount Per Serving: Calories: 131
Enjoy this simple, fresh and flavorful fritatta recipe this weekend!
P.S. Need more breakfast ideas? Have you tried my baked eggs yet?
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