Sunday Brunch (Or Dinner): Twelve Egg Frittata With Bacon And Bitter Greens Recipe

1. 1

   In a 14-inch ovenproof skillet fry the bacon over moderate heat until browned but not crisp. Remove with a slotted spoon to paper towels to drain. Discard all but 1 tablespoon of fat in the pan.

2. 2

   Wash the mustard greens and remove and discard the stems. Cut the leaves into 1-inch strips. Saute in the reserved bacon fact just until wilted. Remove from the pan, squeeze out any liquid that might make the eggs runny, and set aside.

3. 3

   In a large bowl mix together the eggs, milk, pepper, capers, and half of the cheese. Stir in the bacon and mustard greens.

4. 4

   Melt the butter in the skillet over high heat and pour in the egg mixture. Crumble the remaining cheese on top. Cook until the edges are set. Place in the broiler 4 inches from the heat and broil until lightly browned but still soft in the center. Remove from the oven and allow to stand for 5 minutes before serving.

5. 5

   Carefully slide the frittata onto a serving platter or serve directly from the skillet.

* Per serving · 4 servings · Values may vary.

No additional tips available.