- Makes: 4
- Serving Size: 1/4 of frittata
- Preparation Time: 20 minutes
- Cooking Time: 15 minutes
Ingredients
| 1 |
Tbsp. |
olive oil, divided |
| 2 |
large |
garlic cloves, minced |
| 8 |
cups |
stemmed, bite-size pieces of mixed fresh Swiss chard and fresh spinach* |
| 2 |
|
eggs |
| 4 |
|
egg whites |
| 1/4 |
cup |
low-fat (1%) cottage cheese |
| 1 |
tsp. |
dried oregano |
| 1/2 |
tsp. |
dried thyme leaves |
|
pinch |
crushed red pepper flakes |
|
|
Ground black pepper to taste |
*After cleaning the greens, leave a little moisture clinging to the leaves.
Cook's Tip: Greens such as spinach shrink considerably when cooked. Plan on 3 ounces of raw spinach leaves to serve each person.
Directions
- Heat 2 tsp. of the oil in a large ovenproof skillet over medium heat. Add the minced garlic and sauté for 30 seconds. Add the greens. Using tongs, turn the greens and cook for about 7 minutes, making sure not to burn the garlic, until the leaves are wilted and tender. Drain any excess liquid and turn the greens onto a plate or bowl; set aside. Wipe the skillet clean.
- Preheat an oven broiler with the rack set 6 inches from the heat source. Combine the eggs, egg whites, cottage cheese, oregano, thyme, and red pepper flakes in a food processor or blender. Process for 30 seconds.
- Heat the remaining 1 tsp. of oil in the skillet on medium heat. Add the greens, spreading them evenly over the pan. Pour the egg mixture on top of the greens and cook, undisturbed, for 3 to 4 minutes. With a spatula, lift the edges of the eggs so the uncooked eggs can flow to the bottom of the pan to cook.
- Once the eggs are almost set but the center is a bit runny, place the pan under the broiler and broil for 1 to 2 minutes until the eggs are set and the top is golden. Cut into wedges and sprinkle with black pepper to serve.
