When you're craving greens on greens to fill your stomach and give your gut some roughage, this is your breakfast. You'll feed your budding biceps in the process and enjoy a filling, frittata-licious breakfast that's fast to make and will fill you until early afternoon.
Beat the eggs and milk in a bowl with salt and pepper to taste. Beat in the greens, garlic and the Parmesan.
Heat the olive oil over medium-high heat in a heavy, 8-inch nonstick omelet pan. When a tiny bit of egg dropped into the pan sizzles and cooks at once, the pan is ready. Pour in the egg mixture. Swirl the pan to distribute the eggs, filling evenly over the surface. Shake the pan gently and tilt it, lifting up the edges of the frittata with the spatula to let the liquid eggs run underneath during the first few minutes of cooking. After the first few minutes of cooking, turn the heat down to low, cover and cook 7 to 10 minutes, until the frittata is puffed and just about set. From time to time remove the lid and loosen the bottom of the omelet so that the bottom doesn’t burn, but turns golden
Eat it hot, or cool to room temperature, and serve, or chill. Cut into wedges to pack up and easily transport.
Servings 1
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
If the frittata is still runny on the top, flip it carefully by sliding the frittata out onto a plate or the pan lid, topping it with the pan, and flipping the whole thing so the uncooked side goes onto the hot pan.
Advance preparation: The frittata will keep for about 3 days in the refrigerator.
