This Frittata Is Fast, Easy, and Filling

For some reason, I only make frittatas for special occasions, like a holiday brunch or a bridal shower lunch. I've got to get more into them (and so should you) because they are absolutely delicious and very versatile. A frittata can be consumed at breakfast, lunch, or dinner, and can be filled with tons of ingredients. This recipe uses mustard greens, onions, and parmesan cheese. The flavorful combination of bitter greens and sweet onions work sublimely here. Instead of cooking it over the stove, I poured the egg mixture into a nine-by-13-inch pan that was lined with parchment paper; then I baked the whole thing in the oven like a crustless quiche. It was easier to slice into bite-sized portions and serve on toothpicks. However, if it was on the menu at a leisurely brunch, it would be fun to bring the saute pan to the table and let guests slice their own piece. This frittata would pair well with smoked salmon, roasted cherry tomatoes, or sparkling wine. To add a great frittata recipe to your rotation, keep reading.

Mustard Green and Sweet Onion Frittata

Mustard Green and Sweet Onion Frittata


  1. 3 tablespoons extra-virgin olive oil
  2. 1 large sweet onion, diced
  3. 1 1/2 pounds mustard greens, stems discarded and leaves coarsely chopped
  4. 16 large eggs, beaten
  5. Kosher salt and freshly ground pepper
  6. 1/3 cup grated Parmigiano-Reggiano


  1. Preheat the oven to 350°.
  2. In a large ovenproof nonstick skillet, heat 1 tablespoon of the oil. Add the onion and cook over moderately high heat until golden brown, 10 minutes. Add the greens and cook until wilted.
  3. Season the eggs with salt and pepper and whisk in the remaining 2 tablespoons of oil. Pour the eggs into the skillet and cook over moderate heat until the bottom and sides begin to set. Lift the sides of the frittata to allow the uncooked eggs to seep under. Continue cooking until the bottom is set and the top is still runny, 3 minutes. Sprinkle the Parmigiano-Reggiano on top.
  4. Transfer the skillet to the oven and bake for about 8 minutes, until the center of the frittata is set.
  5. Slide the frittata onto a cutting board. Cut into 1 1/2-inch squares and serve hot, warm or at room temperature.

Serves 8.

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