I have owed a recipe for this to many people for way too long. So finally here it is. It’s not very specific, it changes with the ingredients in the fridge and the garden, but this will give you the gist.

First off, you need a pan that can go in the oven. Metal handle that can take 425° heat. My frittatas have improved greatly since I got these. I use the 12″ skillet for anywhere from 6-10 eggs. It is so nonstick, stuff flies out if I’m not careful! I love these pans.

OK, merch promotion aside. Recipe time.

Preheat oven to 425°

1 large shallot or 1/3 yellow onion, chopped

Sauté in butter and/or olive oil (I use half butter/half oil a lot)

When shallot/onion is softened add one clove minced garlic.

From here on out, this varies week to week but if I’m going shopping specifically for frittata this is what I do.

Add to pan 1/2 bunch dinosaur kale or chard, roughly chopped
Salt greens in pan

While the greens are sautéing, beat eggs (I usually use two eggs per person as long as there aren’t too many people!!)

Add to eggs a handful of chopped parsley, some marjoram, and whatever other herbs you feel like adding, you don’t have to add anything else really. Today I added a handful of fresh basil.
Beat in salt and pepper.

Once the greens are cooked (I cook them to the point that I would eat them on their own) evenly pour the egg mixture over the top. Stir around as needed to cover the greens so they won’t burn in the oven.

Reduce the heat to medium low and let the eggs cook till they are almost set on top. When there’s just thin layer of uncooked egg left, add grated Parmigiano-Reggiano to the top of the half that’s not mine (blech!)and put the whole thing in the oven.

Bake for 17 minutes. Serve with toast, juice, and a wonderful mocha made with freshly roasted coffee beans (okay, that last one’s just for our house!)