I LOVE GREEN FRITTATAS and was asked to post my recipe. This recipe sounds pretty complicated, but it's really not.
It's easy and delicious hot, cold or warm and I hope you enjoy it.
This Frittata happens in 2 parts. First make the "Green Mix"
Ingredients:
1/2 White Onion (chopped)
3 c. Spinach
2 c. Mixed Greens (I use the pre-washed bag of greens from Trader Joe's)
1/2 bunch of Asparagus
5 leaves (approx 1/5 bunch) of Swiss Chard
5 Stalks (approx 1/2 bunch) Broccolini
1 Green Zucchini (diced)
1/4 c. Cilantro (chopped)
1/4 c. Basil (chopped)
1 tbsp. chopped Mint
1 1/2 tsp. kosher salt, plus more to taste
1/4 tsp. fresh pepper, plus more to taste
2 tbsp butter
2 tbsp olive oil
Prep the vegetables.
1) Roughly chop onion
2) Trim stem ends of the asparagus spears slightly, then cut into 1/2 inch pieces.
3) Cut broccolini into 1/2 inch pieces
4) Dice zucchini
5) Remove the white stalk from the chard, and cut into pieces. Roughly chop the leaves.
Heat the a heavy pan to medium heat, and add butter and oil.
Once butter has melted, add the onions and white part of the chard. Saute for about 5 minutes, or until onions are just beginning to get soft. Add the zucchini and asparagus. Saute for 2 additional more minutes. Add the remaining spinach, mint, greens, cilantro, basil. Don't worry, they will all cook down. Top the greens with the salt and pepper and cool until everything has wilted (about 7 - 10 minutes).
Transfer everything to a food processor (or blender), and process until thick and almost smooth. It should look like a thick pesto at this point, and when cool, will thicken up further.
Let cool, and then refrigerate for at least 30 minutes. The mixture will make about a quart (enough for 2 frittatas), keeps in the fridge for about a week, if needed.
Now that the "Green Mix" is done and has had a chance to cool, let's get to the Frittata!
Preheat oven to 350 degrees
Ingredients:
8 Eggs (I use 5 whole eggs, and 3 whites)
6 heaping tbsp of "Green Mix"
2 medium Yukon Gold Potatoes (diced)
1/3 c. + 2 tbsp. grated Parmesan Cheese
1/2 tbsp Olive Oil
1/4 tsp fresh ground Pepper
Spray a heavy non-stick oven proof pan with a bit of Pam and add the oil.
Heat the pan to medium heat.
In a bowl, whisk together the eggs, pepper, cheese and Green Mix until combined.
Add potatoes to pan, then pour egg mixture on top of them.
Cook on Medium low heat for 7-10 minutes, or until lightly browned on the bottom.
Remove from heat, top with remaining cheese, and pop into the oven at 350 degrees for approximately 12 minutes.
Let cool slightly, then cut into 8 wedges.
