Supper Frittata with Greens and Asparagus

I'm finally getting to end of my produce for the week.  Sad-looking chard, beet greens, and bok choi were still tasty in this frittata. My New Best Recipe Cookbook from America's Test Kitchen says that a 10-inch nonstick, oven-proof pan produces the best results.


Supper Frittata with Greens and Asparagus

1 T of olive oil or butter
1 bunch of scallions or 1/2 onion, chopped
2 T minced fresh herbs (I used basil)
small bunch of greens such as chard, beet tops, spinach, bok choi, chopped
1/2 lb asparagus, cut in 1" pieces
1/4 to 1/3 c of shredded cheese (I used a mixture of several types: cheddar, colby, and jack)
1/4 t salt
1/4 t pepper
6 lg eggs, lightly beaten


1. Adjust oven rack to the upper-middle portion and heat to 350 degrees.
2. Heat oil in oven-proof, non-stick, 10-inch skillet. Swirl the oil to distribute evenly on the bottom and sides of the skillet. Add the onions and greens and saute over medium heat until softened about 4 minutes. Stir in the herbs and asparagus and cook for 2 minutes more.
3. Meanwhile, beat the eggs and add cheese, salt and pepper, stirring to evenly distribute.
4.  Pour the egg mixture over the greens and stir lightly with a fork until the eggs start to set. Once the bottom is firm, use a thin spatula to lift the frittata edge closest to you. Tilt the skillet so the uncooked egg runs underneath. Continue cooking for about 40 seconds and repeat until the egg on top is no longer runny.
5. Transfer the skillet to the oven and bake until the top is dry and set about 2-4 minutes.
6. Run a spatula around the edge of the skillet to loosen the frittata and invert onto a serving plate. Serve warm, at room-temperature or chilled.

It is really nice with a side salad or some soup.