Time: 30 minutes
1 pound greens, chopped
2 Tbl extra virgin olive oil
2 cloves garlic, minced
Freshly ground pepper
2 Tbl milk
****Add ingredients to your liking! Bacon, feta/goat cheese, hot peppers, etc
Heat oil in pan over medium heat and add garlic. Cook for 30 sec. stirring and add greens. Cook 1 more minute until coated with oil. Season with salt and pepper to taste and remove
Beat eggs in a bowl, add ½ tsp salt, pepper to taste, milk, and cooked greens.
Heat pan over medium high heat and add remaining olive oil. Wait until hot. Pour egg mixture into bowl. Turn the heat down to low and cover the pan. Cook 8-10 minutes, shaking the pan every once in a while, until the frittata is just about set.
If the frittata is not quite set on the top, place under the broiler for 1 minute or until just beginning to color on the top. Do not allow the eggs to brown too much.
Remove from heat, allow to sit in the pan for 5 minutes or longer, then carefully slide out onto a platter or cut in wedges in the pan and serve.
Based off a recipe from cooking. Nytimes.com/recipes