It is time to receive our second produce pack of the season, and we still have a few greens left from last week (beet greens, swiss chard, and a little arugula). This frittata was an easy lunch to serve up for the whole family to use all the leftover greens.
2 handfuls of mixed greens, cut into small strips
5 eggs, well-beaten
1/3 cup grated cheese
Toss greens in a large non-stick oven-safe pan (a great use for a cast iron pan, if you have one). Saute greens until soft, adding a few drops of water to stem them and speed-up the process, if desired. Pour in well-beaten eggs, and turn the pan to coat. Allow eggs to cook until nearly set. Top with grated cheese, and place into a 350' oven for 5-8 minutes. Cut into wedges and serve immediately.