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Monday Morning Leftovers

May 2, 2011

Reading, cooking, sewing, gardening… home is where my heart is these days.

The bottom pic is of a tasty fritatta I made with mustard greens. It turned out pretty well, so thought I’d share the recipe, below. If I make it again though I will probably add onions and maybe some spicy jack cheese:

6 eggs
1 cup all-purpose flour
2 cups regular or low-fat milk
1/2 teaspoon salt
1/2 teaspoon ground pepper
2 teaspoon baking powder
1 teaspoon hot pepper sauce (such as Tabasco), or amount to taste
2-3 cups shredded cheddar cheese,
1/2  bag flat or curly mustard greens (1/2 pound roughly)
2 tablespoon butter

Preparation

Place oven rack in center of oven and heat oven to 350 degrees.

In a very large bowl, using a wire whisk, whisk eggs until frothy. Whisk in flour until incorporated; batter will look pasty. Whisk in milk, salt, pepper, baking powder and hot pepper sauce. Stir in cheeses and 10-12 ounces mustard greens, tossing to combine well. (Save rest of greens for another use.) It will look like there is too much mustard for the amount of batter, but don’t worry.

Place butter in a 10-inch quiche dish, deep-dish pie pan or a 7- by 11-inch casserole dish. Place dish in oven until butter is melted, about 3 or 4 minutes. Remove hot dish from oven and tilt to swirl butter across bottom and up sides of pan a bit. Pour mustard mixture into heated dish (it will be piled high) and return to oven. Bake for 45-55 minutes or until puffed and golden brown. Remove from oven and cool 10 minutes. The frittata falls as it cools. Cut into wedges or squares and serve.

Serves 6-8.

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2 Comments leave one →
  1. May 2, 2011 2:00 pm

    That looks delicious! I bet I could make it with spinach… yummmy! Thanks for the idea.

  2. May 12, 2011 6:52 am

    That fritatta sounds wonderful!

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