Spring Brunch Idea: Frittata Stuffed with Healthy Greens Recipe

Entry #3342, March 16, 2014

Everybody loves brunch and it is more welcoming during spring as an item for a casual outing or a holiday picnic. Frittata has always had a special appeal to European food lovers and they will definitely love it more when it comes stuffed with healthy greens and leeks. Check out the spring brunch idea that can make one of your spring mornings more relishing.

Spring Brunch Idea: Frittata Stuffed with Healthy Greens

Image via: Kitchen Konfidence

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Ingredients

Makes 6 Servings

•    Green vegetables like mustard greens, radiccio, or kale (2 and ½ cups, thinly sliced and tough stems removed)

•    White and green parts of leeks (2 cups, sliced)

•    Extra-virgin olive oil (2 tablespoons)

•    8 large eggs (beaten)

•    Bacon (3 strips, cut into 1/2 –inch pieces) or pancetta (3 ounces)

•    Parmesan or Asiago cheese (1 cup, shredded)

•    Freshly ground pepper (½ teaspoon)

Image via: Fine Cooking

Preparation

•    Preheat broiler and set the rack in the oven’s upper third part.

•    Set the heat at medium-high and heat oil in a broiler-proof nonstick skillet.

•    Add bacon or pancetta. Stir often and cook for 2 to 3 minutes until they become crunchy. Diminish the heat to medium and add leeks to it. Continue stirring for 4 to 5 minutes until they become tender. After that, add greens and cook for one more minute. Stop cooking when they start becoming withered.

•    In the meantime, take a bowl and beat eggs, pepper, and cheese in it. Pour this mixture on the skillet when the greens start wilting.

•    Cook the mixture for nearly 3 minutes. While cooking, scrape the eggs from the edges with a spatula. Place the skillet under the broiler when the eggs are almost set. Keep it there for nearly 2 minutes until the eggs become slightly brown and the top is cooked.

•    Place the frittata on a cutting board. Cut into wedges and serve!

Image via: Taste

If you want to have less saturated fat and fewer calories, use egg substitute instead of whole eggs. For a complete spring brunch, add Gorgonzola salad and a pear to it and enjoy.

For more brunch ideas on Stagetecture, click here.