Categories: Recipes Date: Aug 28, 2017 Title: Mustard Green and Sweet Onion Frittata
Merging nutrient dense mustard greens with protein packed farm fresh eggs will give the morning boost you need! You can always add additional veggies to the recipes for variety. If you’re looking for more mustard green inspiration, check out this recipe list from Food & Wine Magazine.
Preheat the oven to 350°. In a large ovenproof nonstick skillet, heat 1 tablespoon of the oil. Add the onion and cook over moderately high heat until golden brown, 10 minutes. Add the greens and cook until wilted.
Season the eggs with salt and pepper and whisk in the remaining 2 tablespoons of oil. Pour the eggs into the skillet and cook over moderate heat until the bottom and sides begin to set. Lift the sides of the frittata to allow the uncooked eggs to seep under. Continue cooking until the bottom is set and the top is still runny (3 minutes). Sprinkle the Parmigiano-Reggiano on top.