Wild or Tame Greens Frittata

  • Active Time 20m
  • Total Time 20m

4-6 Servings

Wild or tame greens make a fantastic frittata. They're used alone or combined, often simply the results of whatever a hunt in the fields turns up. There are different ways to cook a frittata. Liliana, the cook at Castello di Ama in the heart of Chianti, is a traditionalist, and cooks one side, flips it over onto a plate, slips it back into the pan to cook the other side. Others cover the frittata to set the top, flipping onto a serving dish to expose the browned side. Marcella Hazan recommends cooking eggs until set, then broiling the upper surface. And flamboyant cooks flip, flapjack-style. A non-stick omelet pan makes the entire process easier.


  • 1 1/2 pounds wild greens, Swiss chard, or spinach
  • 4 quarts water
  • Fine sea salt
  • 4 eggs
  • Freshly ground black pepper
  • 2-3 tablespoons extra-virgin olive oil


Toss the greens in a sinkful of warm water to clean. Rinse the greens until all grit and sand are removed. Dirty spinach may need more than one change of water. Lift the greens from the water and drain in a colander. Remove any bruised leaves and thick stems. Chop the greens.

Bring 4 quarts of water to boil. Salt the water, immerse the greens in the boiling water, and cook, 3-5 minutes, or longer for some wild greens, until tender. Remove the greens with a slotted spoon. Place the greens in a colander and run them under cold water to cool. Divide the cooked greens in three parts and squeeze between both hands to form balls and remove all excess water. Squeeze hard! Chop the greens.

Mix the eggs and salt and pepper to taste with a fork and combine with the greens. Heat the extra-virgin olive oil in a medium-sized non-stick skillet. Add the eggs and greens and cook over low heat until eggs are well set on the bottom but still slightly runny on the surface. Shake the pan to loosen the frittata, running a spatula under the frittata if it sticks.

TO SERVE: Put a plate over the frittata and invert the skillet to reverse the frittata onto the plate. Slide the frittata back into pan to cook the other side. Slide onto a platter and serve hot or at room temperature. Leftovers make a good sandwich.

Recipe reprinted by permission of Harper Collins. All rights reserved.

RecID 1694

nutrition information per serving

114 calories; 8g total fat; 142mg cholesterol; 284mg sodium; 5g carbohydrates; 2g fiber; 6g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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