Saturday, September 10, 2011

Meatless Monday Recipe-Collard Greens Frittata with Crispy Croutons

Collard Greens Frittata with Crispy Croutons
Serves 6; Vegetarian

Down South, it's common to add a drop or two of Louisiana-style hot sauce to lift the flavor of bitter greens. Here, it works the same magic in a veggie frittata.

3 slices semolina cheese bread, cubed
1 Tbs. plus 4 tsp. olive oil, divided
2 tsp. hot sauce
1/2 small sweet onion, thinly sliced (1/2 cup)
1/3 lbs. collard greens, ribs removed, leaves thinly sliced (2 1/2 cups) {This also works with mustard greens too!}
6 Peppadew peppers, thinly sliced (1/4 cup)
1/2 tsp. sugar
5 large eggs

1. Preheat oven to 375 degrees F. Toss bread cubes with 1 Tbs. olive oil, and spread on baking sheet. Bake 15 minutes, or until golden. Toss with hot sauce in bowl.

2. Heat 2 tsp. olive oil in 10-inch oven proof skillet over medium-high heat. {Cast iron works great for this.} Add onion, and saute for 7 minutes. Add collard greens, and cook until wilted. Stir in Peppadews and sugar. Transfer to a different bowl.

3. Heat remaining 2 tsp. olive 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 gently. Transfer pan to oven, and bake 13 to 15 minutes, or until croutons are golden and eggs are set. Cut into 6 wedges.

Per wedge: 161 cal.; 10 grams prot.; 10 grams total fat (3 grams sat. fat); 10 grams carbs.; 158 mg chol.; 178 mg sod.; 1 gram fiber; 2 grams sugars

Found: Vegetarian Times October 2011

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