While this frittata calls for kale and farro, you could certainly use any hearty grain or bunch of greens you’d like. I’ve made it with barley and wheat berries, as well as with spinach and collard greens, and it never disappoints. Because it’s so quick and virtually impossible to mess up, this is a great recipe if you have house-guests or company stopping by. Leftover slices served with warm, crusty bread make a most welcome and effortless lunch the following day.
Serves 6 | start to finish: 25 minutes
2 tablespoons olive oil
1 large shallot, minced
2 cups (50g) chopped leafy greens (kale, spinach or swiss chard without the ribs)
kosher salt and pepper
2 cloves garlic, minced
9 large eggs
3 tablespoons whole milk
3 green onions, thinly sliced, white and light green parts only (about 3 tablespoons)
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1/2 cup (85g) cooked farro
1/4 cup (25g) freshly-grated Parmesan cheese, plus more to sprinkle on top.
Preheat oven to 400°F.
Heat oil in a 10–12 inch oven-proof skillet over medium heat. Add the shallot, greens, and a pinch of salt and pepper and cover the skillet. Cook, stirring occasionally, until greens are wilting and shallot is golden brown, about 4–5 minutes. Fold in the garlic and cook uncovered for an additional 1 minute.
In a large bowl, whisk together the eggs, milk, green onions, salt, and pepper. Fold in the farro, greens, and Parmesan cheese. Pour the mixture into the skillet. Place in the oven and bake until set and golden on top, about 12–14 minutes.
Let cool for 5 minutes, then slice and serve the frittata straight from the pan or slide onto a serving plate and slice into wedges.