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1
Wash and stem the greens, and dry them as thoroughly as possible. Cut the leaves into 1/2-inch ribbons-you should end up with about 4 cups of sliced greens. Set aside.
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2
Preheat the oven to 350u00b0 F. In a 10-inch oven-safe nonstick skillet, heat olive oil over medium heat. Add onion and a pinch of salt and cook, stirring occasionally, for 6-8 minutes, or until the onion is translucent. Add the garlic and cook for another 30 seconds to a minute, or until fragrant. Add the greens, a handful at a time, and cook, stirring, for another 3-5 minutes, or until the greens are just wilted. Remove the pan from the heat and sprinkle over the blue cheese.
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3
Beat the eggs and milk or cream (if using) with a large pinch of salt and a healthy amount of pepper. Pour the eggs over the greens mixture, using a spoon or spatula to even everything out as much as possible. Transfer to the oven and bake for 12-15 minutes, or until the eggs are just set and the top is lightly browned.
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4
Remove the frittata from the oven and let it cool for at least 10 minutes, then slide it out onto a paper towel-lined plate to wick away any excess moisture from the bottom. Transfer the frittata to a cutting board and cut into wedges. Serve warm or at room temperature. Leftovers will keep, wrapped tightly in foil, in the refrigerator for up to 3 days.
