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1
Put the greens in a large mixing bowl.
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2
Add the garlic, season with salt and pepper and drizzle lightly with olive oil.
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3
Toss the greens with your hands to coat the leaves.
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4
In a separate bowl, beat the eggs and season with salt and pepper.
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5
Add the red pepper flakes and parmigiano.
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6
Pour the egg mixture over the greens and stir them together.
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7
Heat a well-seasoned cast iron skillet or 9-inch omelet pan on medium-high.
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8
Pour in a film of olive oil and let it heat.
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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.
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10
Reduce the heat to prevent the bottom from over-browning and quickly arrange the sliced mozzarella and prosciutto over the surface.
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11
Cook for about 3 minutes.
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12
Place a large plate over the pan, then carefully invert the frittata onto the plate.
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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.
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14
(Alternatively, leave the frittata in the pan and finish under a broiler).
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15
Slide the frittata onto a platter.
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16
Serve slightly warm or at room temperature, cut into wedges.
