Greens Frittata With Mozzarella and Prosciutto

1. 1

   Put the greens in a large mixing bowl.

2. 2

   Add the garlic, season with salt and pepper and drizzle lightly with olive oil.

3. 3

   Toss the greens with your hands to coat the leaves.

4. 4

   In a separate bowl, beat the eggs and season with salt and pepper.

5. 5

   Add the red pepper flakes and parmigiano.

6. 6

   Pour the egg mixture over the greens and stir them together.

7. 7

   Heat a well-seasoned cast iron skillet or 9-inch omelet pan on medium-high.

8. 8

   Pour in a film of olive oil and let it heat.

9. 9

   Add the frittata mixture and let it cook briskly, lifting the edges with a spatula and tilting the pan to help the bottom set.

10. 10

    Reduce the heat to prevent the bottom from over-browning and quickly arrange the sliced mozzarella and prosciutto over the surface.

11. 11

    Cook for about 3 minutes.

12. 12

    Place a large plate over the pan, then carefully invert the frittata onto the plate.

13. 13

    Return the pan to the heat, add a touch more olive oil, and slip the frittata back into the pan, uncooked side down, for another 2 minutes.

14. 14

    (Alternatively, leave the frittata in the pan and finish under a broiler).

15. 15

    Slide the frittata onto a platter.

16. 16

    Serve slightly warm or at room temperature, cut into wedges.

* Per serving · 4 servings · Values may vary.