SEPTEMBER 6TH – COFFEE ICE CREAM, EGG TOSS

Greens, Eggs, & Ham Frittata

10 large eggs

1 ½ c. shredded Monterey jack Cheese

2 Tbsp. butter

½ c. finely grated Pecorino Romano or Parmesan cheese

4-6 slices smoked ham, torn into pieces

2 Tbsp. olive oil

1 large spring onion or 4 green onions, sliced into thin rounds

10 oz. mixed baby greens, such as chard, kale and/or spinach

Preheat oven to 350°. In large bowl, whisk together eggs, cheese, ham and ¼ tsp. black pepper. In oven-going 10” skillet, heat 1 Tbsp. butter and 1 Tbsp. oil over medium heat until butter is melted. Add onion; cook and stir 2 minutes or until tender. Gradually add greens; cook and toss 2 minutes or until wilted. Transfer to colander to drain, pressing out excess liquid. Stir greens into eggs. In same skillet, heat remaining butter and oil over medium heat until butter is melted. Pour in egg mixture. Bake 20 minutes or until slightly puffed and set. Remove; let cool 10 minutes before serving. Make 6 servings.