Winter Greens & Leek Frittata

by Happier Meal
Winter Greens & Leek Frittata


·1 bunch mustard greens, chopped
·1 bunch chard, chopped
·Salt/pepper, to taste
·1-2 leeks, finely sliced
·8 large eggs
·1/4 cup milk
·Fresh herbs of choice, finely chopped


Preheat oven to 350°. In an ovenproof skillet, saute leeks in olive oil over medium heat until slightly tender. Season with salt and pepper then set aside. Saute greens in the same skillet, until wilted, then season to taste. Transfer to the same bowl as the leeks. In a separate bowl, beat the eggs with the milk and salt/pepper. Heat the same skillet with about a tablespoon of olive oil. Pour in the egg mixture, then stir in the cooked vegetables and chopped herbs. Cook frittata over medium heat on the stove until the edges are set, about 2 minutes. Transfer to the oven and bake for 25 minutes, or until frittata is set in the center and nicely browned on top. Run a knife along the edges, loosening the frittata. Slice into wedges, then serve.

My children grew up scrubbing mud off their root veg and knowing where it came from. I credit Foodlife for our strong immune systems. We never get coughs & colds when we are eating this fantastic produce. It lasts ages and tastes so good!

— Vanda Murray

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