Greens Frittata With Mozzarella and Prosciutto
Published September 13, 2011
Jim Wilson/The New York Times
- Total Time
- About 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
5 to 6 ounces arugula, spinach or chard, stemmed and sliced into ½-inch ribbons
2 small garlic cloves, minced
Salt and pepper
Olive oil
8 large organic eggs
Pinch of red pepper flakes
2 tablespoons grated parmigiano
¼ pound fresh mozzarella, thinly sliced
3 or 4 slices prosciutto, torn into strips.
Nutritional analysis per serving (4 to 6 servings)
3 grams carbs; 271 milligrams cholesterol; 205 calories; 5 grams monosaturated fat; 2 grams polyunsaturated fat; 6 grams saturated fat; 14 grams fat; 1 gram fiber; 467 milligrams sodium; 17 grams protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Put the greens in a large mixing bowl. Add the garlic, season with salt and pepper and drizzle lightly with olive oil. Toss the greens with your hands to coat the leaves.
- Step 2
In a separate bowl, beat the eggs and season with salt and pepper. Add the red pepper flakes and parmigiano. Pour the egg mixture over the greens and stir them together.
- Step 3
Heat a well-seasoned cast iron skillet or 9-inch omelet pan on medium-high. Pour in a film of olive oil and let it heat. Add the frittata mixture and let it cook briskly, lifting the edges with a spatula and tilting the pan to help the bottom set. Reduce the heat to prevent the bottom from over-browning and quickly arrange the sliced mozzarella and prosciutto over the surface. Cook for about 3 minutes.
- Step 4
Place a large plate over the pan, then carefully invert the frittata onto the plate. Return the pan to the heat, add a touch more olive oil, and slip the frittata back into the pan, uncooked side down, for another 2 minutes. (Alternatively, leave the frittata in the pan and finish under a broiler). Slide the frittata onto a platter. Serve slightly warm or at room temperature, cut into wedges.
Private Notes
Comments
Quite tasty. Go easy on the salt, as there are a number of salty ingredients. Also, I used a generous 6 ounces of arugula and wound up with a lot of liquid even when the eggs were cooked. Either dry your greens thoroughly or consider wilting them in the pan before mixing them with the eggs.
I'm not a fan of flipping frittatas; it can be messy. Here, it's even more pronounced because of the fresh mozzarella. I definitely agree with blanching the greens first. I made two: one frittata was flipped as was, and one was set in the broiler for a couple of minutes. The outcomes were very different; broiling created a brown bubbly mozzarella, and the flip was a bit of a hot mess. Would recommend broiling as the first choice (and flipping in the parentheses).
I would agree with the idea of wilting the greens. I am looking at the liquid from my spinach right now. A pre-wilting would have helped.
5 ounces of mixed greens (from Trader Joe's) pulsed in a food processor made preparation easy. Mozzarella pearls on top also sped up the prep time. DEFINITELY finish in the broiler, and don't flip unless you have a lot of experience with that technique. Delicious!
This is a good basic recipe. Next time I might use a more flavorful cheese but the mozzarella “pull” is as nice. Like many others, I didn’t bother with the flip.
P.S. I used a scissors to cut up the spinach in the bowl. No fuss, no muss.