Frittata recipe:
Serves 4 to 6
Ingredients:
- 3 tablespoons olive oil
- 1 bunch kale or chard, washed well, cooked and squeezed dry
- 2 cups finely chopped onion
- 2 cloves garlic, minced
- 1/2 pound linguisa, sliced
- 1 teaspoon black pepper
- 1 teaspoon kosher salt
- 6 eggs, beaten
- 1 cup freshly grated Parmesan cheese
In a large bowl, combine the ingredients and mix well.
Heat the oil in a 10-inch skillet over medium heat. Add the egg mixture and stir occasionally until the eggs begin to set. Continue to cook, undisturbed, until the eggs have set on the bottom, about 3-5 minutes. Flip the frittata and cook 3-5 minutes more, until the eggs are set and lightly browned. Serve warm or at room temperature.
