By Tracey Seaman
This frittata is packed with vitamin-rich greens, protein, and anti-inflammatory turmeric. The moisture of the vegetables makes the addition of cream, milk or water unnecessary. Because it is mostly prepared in an ovenproof skillet, you can bake it in the oven or on your gas grill. Serve the frittata warm or cold with potatoes or a side of ratatouille or sliced tomatoes.
- 1 pound spinach, Swiss chard or beet greens—well washed, trimmed and coarsely chopped if needed
- 1 tablespoon extra-virgin olive oil or grass-fed butter
- 1 medium-large onion, peeled
- Sea salt and freshly ground pepper
- 2 teaspoons ground turmeric
- 1 teaspoon ground cumin
- 10 large eggs, well beaten
- 5 ounces (about half of a large log) fresh goat cheese, cut in 5 slices
- 1 medium-size ripe tomato, cut in ½-inch chunks
- Bring 2 inches of water to a boil in a large saucepan. Add the greens in batches and cook until wilted, 1 to 2 minutes per batch. Drain and cool with cold water. Squeeze the excess water from the greens and chop. Reserve.
- Preheat the oven or a gas grill to 375°F.
- Heat the oil or butter in an 8-to 9-inch cast iron or other ovenproof skillet over medium heat. Add the onion and ½ teaspoon salt and cook, stirring occasionally until softened, about 4 minutes. Add the turmeric and cumin and cook 2 minutes, stirring, to toast the spices.
- Add the cooked greens to the onion mixture and stir to heat through and mix with the onion. Season the eggs with pepper and pour into the pan. Stir to scramble slightly and evenly mix with the vegetables. Turn off the heat. Break the goat cheese into approximate half-inch pieces and dot the egg mixture with the cheese and tomato, pressing in slightly.
- Transfer the skillet to the oven or grill and cook until nicely puffed and set but moist on top, about 35 minutes for an 8-inch pan and 28 minutes for a 9-inch pan. Let stand 5 minutes before serving in wedges.