My F&W
quick save (...)
Sautéed Spring Greens and Manchego Frittata
© Tara Fisher

Sautéed Spring Greens and Manchego Frittata

  • FAST

The greens-to-egg ratio here is high, making this healthy as well as delicious.

  1. 8 large eggs, beaten
  2. 2 ounces Manchego cheese, shredded (3/4 cup)
  3. Sautéed Spring Greens with Bacon and Mustard Seeds
  4. Salt
  5. Freshly ground pepper
  6. 2 tablespoons canola oil
  1. Preheat the broiler and position a rack 6 inches from the heat. In a large bowl, whisk the eggs with the Manchego and fold in the greens. Season with salt and pepper.
  2. In a large ovenproof nonstick skillet, heat the oil. Add the eggs and cook over moderate heat until they’re lightly browned and nearly set on the bottom and side, about 3 minutes. Broil for 1 to 2 minutes, until the eggs are set and lightly browned on top. Slide the frittata onto a large plate, cut into wedges and serve hot or warm.
You Might Also Like


Average Rating



Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.