Greens

Green Herb Frittata

3/4 pound mixed leafy greens
2 1/2 tablespoons olive oil
2 cloves garlic, chopped
1/2 teaspoon salt
1 teaspoon wine vinegar
10 eggs
Black pepper to taste
1 cup flat-leaf parsley
3 tablespoons fresh basil, chopped
1/3 cup Parmesan cheese, grated
1 cup rice, cooked

Heat 2 tablespoons olive oil in a large saute pan, add the chopped garlic, and stir over medium heat for 2 minutes. Add the chopped greens & a little salt, and sauté, stirring & tossing frequently, until all the greens are wilted & tender, about 5 to 7 minutes. Sprinkle the greens with a little wine vinegar. Beat the eggs lightly in a large bowl with 1/2 teaspoon of salt, some pepper, the chopped herbs, & Parmesan cheese. Stir in the sautéed greens & cooked rice.
Heat the remaining 1/2 tbsp of olive oil in a 10-inch pan. Pour in the frittata mixture, spread it evenly, & lower the heat. Cover the pan & leave the frittata on a very small flame for about 10 minutes before checking it. If the top is still very runny, leave it a few minutes more. When the top is only slightly runny, put the frittata under a hot broiler for a couple of minutes to finish & brown the top. Remove from heat as soon as the surface is set. Turn the frittata out on a large plate & cut into wedges to serve. Use leftovers in a split baguette as a sandwich.

Serves 6.

From "The New Vegetarian Epicure." Thanks to Steve Carrow for this recipe!

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