Wednesday, June 13, 2012

Greens and Feta Frittata

This recipe comes from Jessica, who picks her share up at our stand at the Farmers at Phipps Market.  
This is an abbreviated version, visit her blog for the complete instructions/pictures.
This was surprisingly easy to make, and really delicious.
Ingredients (4 small servings, served Dan and Jess for dinner):
  • 1 bunch collard greens
  • Bunch green onions
  • Some oregano
  • 6 eggs
  • 2 TBSP olive oil
  • 1 yellow onion (chopped)
  • 3 cloves garlic (minced)
  • 3/4 cup feta cheese
  • Salt and pepper, to taste
Preheat oven to 400F.  Remove collard greens from tough stem, chop, and place in heatproof bowl. Add salt.  Boil water and pour over greens and let sit for 10 minutes.

Meanwhile, in an ovenproof skillet, heat olive oil and saute onion and garlic.  Cook for 5 minutes, then add collard greens.  Cook for 10 – 12 minutes, or until wilted.
While greens are cooking, mix eggs, green onions, feta, and oregano in bowl.  Season with salt and pepper.
After greens have finished, remove from heat and pour eggs etc. over greens and mix thoroughly. Bake in oven for ~20 minutes or until brown on the edges.


  1. Holy moley! We made this (with bacon as well) and it was fantastic!

  2. Thanks for the inspiration - we made it with red kale and mushrooms and it was awesome!