Photo: Chiara Conti
Frittata with Greens
7 ingredients
Serves 4.
openrecipes
It is not unusual to drive by a meadow in Italy and see someone foraging for wild greens. Country people know just which ones are the tastiest and where to find them. If they pick more than they can use, they often bring the extra to the market to sell. In Sicily, this frittata is commonly made with wild greens, but cultivated greens won’t disappoint.
Estimated Nutrition (whole recipe, rough)
563
Calories
29g
Protein
39g
Fat
23g
Carbs
Counts 10 of 12 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Ricotta Cheese | 1/2 cup (124g) part-skim | 174 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Egg | 1 large egg (50g) | 78 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Spinach | 1 cup raw (30g) | 7 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Chard | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- About 1 lb. leafy greens such as kale, chard, broccoli rabe or spinach, tough stems removed
- 1 cup water
- 8 eggs
- Sea salt and freshly ground pepper, to taste
- 1/4 cup olive oil
- 1 garlic clove, minced
- 1/4 lb. ricotta salata or young pecorino cheese, thinly sliced
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes