Smoked Gouda Frittata With Winter Greens Recipes

MOSTLY GREENS FRITTATA

Steps:

• Melt butter in an 8-inch cast-iron skillet. Add garlic; cook until soft, 1 minute. Add spinach; heat through. Season whisked eggs with salt and pepper. Add to skillet and cook, pushing eggs into center to create curds, until almost set, 3 minutes. Sprinkle with Gruyere. Bake at 400 degrees until set and golden, 12 minutes.

MUSHROOM AND SPINACH FRITTATA WITH SMOKED GOUDA

Steps:

• Preheat oven to 350°.
• Heat olive oil in a large nonstick skillet over medium-high heat. Add onion; cook 2 minutes.
• Add mushrooms; cook, stirring frequently, 4 minutes or until the mushrooms are tender.
• Add spinach; cover and cook 1 minute or just until spinach is wilted.
• In a medium bowl, combine eggs, egg whites, 1/4 cup cheese, salt, and pepper; mix well.
• Add spinach mixture; mix well.
• Pour mixture into an 8-inch round cake pan coated with cooking spray.
• Sprinkle remaining 1/4 cup cheese over frittata.
• Bake 30 minutes or until eggs are set in center and cheese has melted.
• Cut into 4 wedges.

HEARTY WINTER GREENS SAUTE

Steps:

• Remove the center stems from all the greens and slice the leaves into 1/2-inch ribbons. Pour the olive oil into a large Dutch oven set over medium-high heat. Once hot, add the onion and garlic and saute until tender and fragrant, about 4 minutes. Season with salt and pepper.
• Stir in the ribbons of mustard greens, turnip greens and kale in batches, adding the next batch as the one prior wilts down. Once those three greens are added to the pot, pour in the broth and cook 15 minutes. Then add the ribbons of Swiss chard and cover with a lid. Let simmer 5 more minutes. Taste for seasoning. Spoon the greens into a large serving dish.