Frittata with Mustard Greens and Fontina Recipe

Hearty accompaniments would be grilled or broiled bell peppers and portobello mushrooms and a basket of crusty wheat rolls. In the Italian tradition, offer grapes, biscotti and espresso afterward.

Can be prepared in 45 minutes or less.

Serves 2; can be doubled.

INGREDIENTS

2 tablespoons olive oil

1 small bunch mustard greens, stems trimmed, leaves cut into 1-inch-wide strips

1 tablespoon finely chopped garlic

4 large eggs, beaten to blend

1/2 cup diced fontina cheese

DIRECTIONS

Preheat broiler. Heat oil in medium broilerproof skillet over medium-high heat. Add greens; stir until wilted and tender, about 2 minutes. Add garlic; stir 1 minute. Sprinkle generously with salt and pepper. Pour eggs over greens; stir to blend. Sprinkle with cheese. Cover skillet; cook until frittata is almost set but top is still runny, about 2 minutes. Place skillet under broiler. Broil until top is set and cheese bubbles, about 1 minute. Cut around frittata to loosen. Slide out onto plate.

Tags: Frittata, Greens, Mustard