E-mail this page Share on Facebook Share on Pinterest Share on Twitter Print this page Leafy Greens Frittata Diana Rogers | September 7, 2016 Frittatas are economical, simple to make, and packed with nutrients. You can use virtually any hearty green in this dish, including kale, collard greens, mustard greens, or escarole. Level Intermediate Prep Time 35 minutes Cook Time 15 minutes Serves 4 Cook it With Our 12 Inch Cast Iron Skillet Ingredients 8 ounces pancetta, bacon, or bacon ends, trimmed of excess fat and diced small 2 cups thinly sliced white onion (about 1 medium onion) 5 mushrooms, diced small 2 ½ cups coarsely choped escarole or other hearty green like collards, kale, swiss chard, or mustard greens 8 eggs 3 tablespoons canned, full-fat coconut milk or heavy cream 2 tablespoons chopped fresh parsley 2 tablespoons chopped fresh basil ground black pepper Directions Preheat the oven to 350 degrees Fahrenheit. In a large ovenproof skillet, sauté the pancetta for 10 minutes or until browned and crispy. Remove from the heat. Pour off most of the fat so that only a thin coating remains in the pan. Add the onion and cook on medium-low heat for about 15 minutes, until caramelized. Add the mushrooms, about 1 teaspoon of the reserved fat (if needed), and the escarole. Bring the heat up to medium and sauté for about 5 minutes, until the escarole is wilted. In a medium bowl, beat the eggs with the coconut milk, parsley, basil, and a few twists of black pepper. Pour the eggs into the pan with the escarole mixture and cook over medium heat for about 3 minutes to allow the bottom to set. Transfer the pan to the oven and bake for 10 minutes. Turn the oven to the broil setting and finish off the frittata by broiling the top for 2-3 minutes, until light brown. Allow to cool slightly, then serve. Frittata is also excellent cold or at room temperature Contributed By: Diana Rogers Diana Rogers is a nutritionist and cook who lives on a farm in Massachusetts with her family. She runs the blog Sustainable Dish and is the author of the cookbook and homesteading guide The Homegrown Paleo Cookbook. We hope you enjoy our stories and recipes! Follow us on Instagram, Facebook, and Twitter, and tag your Instagram food photos with #lodgecastiron for a chance to be featured on our feed! Complete Your Kitchen We recommend these must-have products to help with this recipe. How would you rate this recipe? Thanks for rating Submit Recommended recipes you might like Pork Chops With Apples and Chestnut Sauce View recipe Cast Iron Seared Standing Rib Roast View recipe Mexican Corn Cakes With Charred Corn, Carne Asada, Refried Beans and Guasacaca (Avocado) Sauce View recipe
E-mail this page Share on Facebook Share on Pinterest Share on Twitter Print this page Leafy Greens Frittata Diana Rogers | September 7, 2016 Frittatas are economical, simple to make, and packed with nutrients. You can use virtually any hearty green in this dish, including kale, collard greens, mustard greens, or escarole. Level Intermediate Prep Time 35 minutes Cook Time 15 minutes Serves 4 Cook it With Our 12 Inch Cast Iron Skillet Ingredients 8 ounces pancetta, bacon, or bacon ends, trimmed of excess fat and diced small 2 cups thinly sliced white onion (about 1 medium onion) 5 mushrooms, diced small 2 ½ cups coarsely choped escarole or other hearty green like collards, kale, swiss chard, or mustard greens 8 eggs 3 tablespoons canned, full-fat coconut milk or heavy cream 2 tablespoons chopped fresh parsley 2 tablespoons chopped fresh basil ground black pepper Directions Preheat the oven to 350 degrees Fahrenheit. In a large ovenproof skillet, sauté the pancetta for 10 minutes or until browned and crispy. Remove from the heat. Pour off most of the fat so that only a thin coating remains in the pan. Add the onion and cook on medium-low heat for about 15 minutes, until caramelized. Add the mushrooms, about 1 teaspoon of the reserved fat (if needed), and the escarole. Bring the heat up to medium and sauté for about 5 minutes, until the escarole is wilted. In a medium bowl, beat the eggs with the coconut milk, parsley, basil, and a few twists of black pepper. Pour the eggs into the pan with the escarole mixture and cook over medium heat for about 3 minutes to allow the bottom to set. Transfer the pan to the oven and bake for 10 minutes. Turn the oven to the broil setting and finish off the frittata by broiling the top for 2-3 minutes, until light brown. Allow to cool slightly, then serve. Frittata is also excellent cold or at room temperature Contributed By: Diana Rogers Diana Rogers is a nutritionist and cook who lives on a farm in Massachusetts with her family. She runs the blog Sustainable Dish and is the author of the cookbook and homesteading guide The Homegrown Paleo Cookbook. We hope you enjoy our stories and recipes! Follow us on Instagram, Facebook, and Twitter, and tag your Instagram food photos with #lodgecastiron for a chance to be featured on our feed! Complete Your Kitchen We recommend these must-have products to help with this recipe. How would you rate this recipe? Thanks for rating Submit Recommended recipes you might like Pork Chops With Apples and Chestnut Sauce View recipe Cast Iron Seared Standing Rib Roast View recipe Mexican Corn Cakes With Charred Corn, Carne Asada, Refried Beans and Guasacaca (Avocado) Sauce View recipe
