For the first time ever, we planted winter vegetables this year. And now, we need to use them. So, I picked some chard and spinach and added fresh herbs that have hung on from our summer garden and made this frittata. It is so fresh tasting and works any time of day.
6 eggs
1 ½ c. 1 % milk
¼ c. chopped fresh (or 2 T. dried) herbs of choice
½ t. onion powder
3 slices wheat bread, cubed in ½ inch pieces
¼ t. salt
1 T. butter
1 T. olive oil
1 bunch fresh greens (chard, spinach, etc), tough stems removed, washed and chopped
2 cloves garlic, crushed
Preheat oven to 350 degrees.
In a medium bowl, beat eggs. Add milk, herbs, onion powder, bread cubes and salt. Mix and let set.
Heat butter and olive oil in a 12-inch ovenproof nonstick skillet. Add greens and sauté until just limp. Stir in garlic and sauté 1 – 2 minutes more. Pour egg mixture over the greens. Continue to cook over heat about 3 – 4 minutes until eggs begin to set.
Place skillet in oven and bake 20 – 25 minutes until completely set and golden. Slice in wedges to serve. Serves 6.
