Creamed Green Frittata

By LRay

The Local Palate, November 2014, page 62.

“Sometimes one of the hardest things to use up is leftover creamed greens, as they can seem soft and overcooked. This recipe provides a great vessel for their delicious flavors. I fell in love with frittatas long ago when I wanted to eat something lighter in the morning, and one of the first chefs I worked for taught me the restaurant method to insure success. I eat this cold, however it’s delicious served hot out of the pan.”

From E.J. Hodgkinson of JCT Kitchen & Bar in Atlanta, GA

Photo by Sara Hanna

Ingredients

• 8 whole eggs
• Hot sauce, as needed
• Juice from half a lemon
• Salt and pepper, as needed
• 4 tablespoons unsalted butter
• 1 1/2 cups creamed greens
• 1/4 cup Parmesan cheese

Details

Servings 8
Adapted from localpalatemag.com

Preparation

Step 1

Directions

Preheat oven to 350 degrees.

In a mixing bowl whisk eggs with a couple dashes hot sauce, lemon juice, salt, and pepper and set aside.

In a large nonstick skillet over medium heat, melt butter. Add greens and cook until tender.

Add eggs and Parmesan cheese and lower heat to low/medium. With a rubber spatula, slowly stir egg mixture. The eggs will begin to cook. At this point it is crucial not to touch the bottom of the pan with the spatula (this will help caramelize the bottom and is also the difference between the technique for an omelette and a frittata). Move toward the center as eggs begin to cook, pulling outer edges into center and lightly pressing them down into it while stirring, as that will replace the raw egg with cooked. Sides of frittata will pull away from pan as it cooks.

Once center is set, loosen frittata from pan. Cover top of pan with a plate and invert onto plate. Gently slide frittata back into pan. Place pan in oven until middle springs back when softly touched, approximately 5–8 minutes.

Remove from oven, slide onto plate, and let cool. Slice and serve at desired temperature with additional hot sauce.