Collard Greens Frittata with Crispy Croutons
The recipe Collard Greens Frittata with Crispy Croutons is ready in roughly 45 minutes and is definitely an outstanding dairy free and lacto ovo vegetarian option for lovers of Southern food. For 45 cents per serving, this recipe covers 12% of your daily requirements of vitamins and minerals. This recipe makes 6 servings with 138 calories, 8g of protein, and 7g of fat each. It works well as a side dish. 211 person were impressed by this recipe. This recipe from Vegetarian Times requires sugar, collard greens, eggs, and peppers. Overall, this recipe earns a good spoonacular score of 54%. Similar recipes include Collard Greens, Feta, Mushroom Frittata, Perfect Southern Greens (Kale, Beet, Collard Greens, Mustard), and Braised Collard Greens, Mustard Greens, and Red Swiss Chard.
Servings: 6
Ingredients:
3 slices semolina cheese bread, cubed
1/3 lb. collard greens, ribs removed, leaves thinly sliced (2 ½ cups)
5 large eggs
2 tsp. hot sauce
1 Tbs. plus 4 tsp. olive oil, divided
6 Peppadew peppers, thinly sliced (¼ cup)
½ tsp. sugar
½ small sweet onion, thinly sliced (½ cup)
Equipment:
baking sheet
oven
bowl
frying pan
whisk
Cooking instruction summary:
1. Preheat oven to 375ºF. Toss bread cubes with 1 Tbs. oil, and spread on baking sheet. Bake 15 minutes, or until golden. Toss with hot sauce in bowl. Reduce oven temperature to 350ºF. 2. Heat 2 tsp. oil in 10-inch ovenproof skillet over medium-high heat. Add onion, and sauté 7 minutes. Add collard greens, and cook until wilted. Stir in Peppadews and sugar. Transfer to bowl. 3. Heat remaining 2 tsp. oil in same skillet over medium heat. Whisk eggs in large bowl, and add collard greens mixture. Pour into skillet, and cook 3 minutes, or until bottom and edges have begun to set. Scatter croutons over top, and press down gently. Transfer pan to oven, and bake 13 to 15 minutes, or until croutons are golden and eggs are set. Cut into 6 wedges.
Step by step:
1. Preheat oven to 375ºF. Toss bread cubes with 1 Tbs. oil, and spread on baking sheet.
2. Bake 15 minutes, or until golden. Toss with hot sauce in bowl. Reduce oven temperature to 350ºF.
3. Heat 2 tsp. oil in 10-inch ovenproof skillet over medium-high heat.
4. Add onion, and sauté 7 minutes.
5. Add collard greens, and cook until wilted. Stir in Peppadews and sugar.
6. Transfer to bowl.
7. Heat remaining 2 tsp. oil in same skillet over medium heat.
8. Whisk eggs in large bowl, and add collard greens mixture.
9. Pour into skillet, and cook 3 minutes, or until bottom and edges have begun to set. Scatter croutons over top, and press down gently.
10. Transfer pan to oven, and bake 13 to 15 minutes, or until croutons are golden and eggs are set.
11. Cut into 6 wedges.
Nutrition Information:
covered percent of daily need
