Baked Brie and Greens Frittata
- 2 Tbsp 2 Tbsp 2 Tbsp Olive Oil, Extra Virgin
- 0.5 cup 0.5 cup 0.5 cup Green Onion, chopped
- 1 tsp 1 tsp 1 tsp Garlic, minced
- 4 cup 4 cup 4 cup Swiss Chard, (or another sturdy green: e.g. beet greens, kale or even spinach), rinsed, dried and chopped into 1" pieces
- 1 Tbsp 1 Tbsp 1 Tbsp Lemon Juice
- .25 tsp .25 tsp .25 tsp Sea Salt
- .25 tsp .25 tsp .25 tsp Black Pepper
- .25 tsp .25 tsp .25 tsp Paprika
- 12 whole 12 whole 12 whole Eggs, beaten
- 2 oz 2 oz 2 oz Goat Cheese, Goat's Milk Brie (available at Trader Joe's and specialty stores), sliced into 10 pieces
- Preheat the oven to 400F.
- Add the oil to a 10" oven-safe pan (cast iron is ideal). Use a pastry brush or paper towel to coat the bottom and inner sides of the pan before preheating the pan.
- When the oil is heated, saute the scallion and garlic over medium heat for about 2 minutes, until translucent and softened.
- Add the greens and increase the heat to high, and briefly stir to coat with olive oil.
- Add the lemon juice, salt, pepper and paprika, and stir to combine.
- Cook down for about 2 minutes, stirring intermittently, until the greens are limp and the stems are softened.
- Turn off the heat and spread the greens into an even layer across the bottom of the pan.
- Pour the beaten eggs over the greens and immediately (carefully!) transfer the pan to the oven.
- Bake for 10 minutes, until a crust forms on top of the frittata, then arrange the brie slices on top.
- Bake an additional 10 minutes until golden brown and firm
- Cool slightly before serving.
Store leftovers in an airtight container in the fridge for up to a week. This dish also freezes very well: try individually wrapping slices that you can then take out one at a time to defrost for future breakfasts. Yield: 1x10" frittata; about 8 servings.
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