No matter what type of cook you are (with the exception of vegan), I think that eggs have to be your best friend. Economical, nutritionally rich, and complementary to so many other ingredients I can’t imagine not having a dozen (or more) of them in my refrigerator.
While most of us turn to eggs solely for breakfast, I’m inclined to think they are worthy of more lunch and dinner appearances. Especially in the summer, when dinner, or at least the preparation of dinner, is far less appealing than sitting back and watching day turn to night after a long day of fun.
The frittata, open to endless culinary riffs, but easily made from the odds and ends found in your refrigerator is a fine way to get eggs on the dinner table. Take my recipe below. An afternoon spent running errands finished with a quick trip to the farmer’s market. Rather than consulting an exacting list of ingredients for a complicated recipe, I simply picked up a dozen farm fresh eggs as well as some vitamin greens (I’d never heard of them) and garlic chives.
Once home, a quick search of my refrigerator turned up goat cheese, a cup of leftover rice, and radishes. All were added to the frittata and after just a few minutes of preparation on my part, dinner was in the oven.
While delicious straight from the oven with fresh bread and a salad, the leftovers did not go to waste. My husband enjoyed placing wedges of frittata between bread for a quick breakfast sandwich and my daughter and I savored the final slices cold for a picnic lunch. Happy cooking!
Greens, Radish, and Goat Cheese Frittata – Printer Friendly Recipe
There’s nothing tricky or complex about making a frittata. Good ingredients, a bunch of eggs, and an appetite are really all you need. While the recipe below is delicious, feel free to riff on it based on your personal tastes and what you have on hand.
10 large eggs
1 teaspoon salt, more to taste
Freshly ground black pepper, to taste
6 ounces Vitamin Greens or spinach, kale, or collard greens, thinly sliced
2 tablespoons extra virgin olive oil
½ cup chopped garlic chives (or substitute regular chives or 2 cloves minced garlic)
2 thinly sliced radishes
1 cup cooked rice (any rice works provided it has already been cooked)
2 ounces goat cheese
Place a rack in the top third of the oven and preheat the oven to 375 degrees.
Beat the eggs in a large bowl. Add the salt and freshly ground black pepper to taste. Set aside.
Heat an oven-safe, non-stick medium (10-inch) skillet (spray with cooking spray if you are worried about sticking) over medium-high heat. Add the olive oil and then add the vitamin greens. Season with a little salt and freshly ground black pepper then cook, stirring occasionally, until the greens have begun to soften and wilt. Stir in the chopped garlic chives and sliced radish and cook, stirring often, for another 2 to 3 minutes. Stir in the cooked rice and cook for about 1 minute until the rice is warm.
Distribute the ingredients evenly in the skillet with a spoon and carefully pour the beaten eggs over the ingredients. Sprinkle the frittata with goat cheese and place the skillet in the preheated oven. Cook until the eggs are just set (don’t overcook as the eggs will turn rubbery). I find this usually takes about 18 minutes, but start checking after 15 minutes (sooner if you are using a larger skillet).
Remove the frittata from the oven and run a spatula around the edge to loosen. Let sit for 5 minutes then turn the frittata out on a serving platter. Cut into slices and serve hot or at room temperature.