With a salad and bread, a frittata makes a filling dinner. Use this recipe as a template and experiment, but don’t miss the opportunity to use green garlic when it arrives in the spring. This young, immature garlic has a creamy, mellow and sweet flavor that pairs beautifully with hearty greens.

2 Tbsp extra-virgin olive oil
Small bunch (approximately 5 stalks) green garlic, cut into rounds
1/2 bunch kale, chard or other leafy spring greens, washed, stems removed and finely chopped
1/4 tsp red pepper flakes
6 to 8 eggs
Grated hard cheese, feta or goat cheese (optional)
Fine sea salt and freshly ground black pepper

1. Heat the olive oil in a heavy sauté pan or well-seasoned cast iron pan. Add green garlic and gently sauté over medium heat until it becomes soft and fragrant, about 10 minutes. Add the greens, several pinches of salt and the red pepper flakes. Stir to mix well. You may need to add a splash of water to keep the greens from browning and drying out. Cook, stirring often, for 5 to 10 minutes or until tender.

2. In a small bowl, lightly whisk the eggs until they’re just broken up. Add a few pinches of salt and several grinds of black pepper. Pour eggs over the greens and tilt the pan to evenly distribute the eggs. Sprinkle the cheese over the top, cover and cook on medium heat for a few minutes, until the eggs are beginning to set. Remove the pan from heat and set under the broiler until the eggs are cooked and slightly puffed and golden. Let the frittata rest for a few minutes before cutting and serving.

Makes 4 servings

Recipe by Katherine Deumling, Cook with What You Have

Photo by Leela Cyd, leelacyd.com

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