Veggie Egg Frittata w/Greens

Step 1

Fill a large pot half way with water and bring to a boil. Make sure the pot will allow the sauce pan you use to cook the greens and eggs to sit on top for steam cooking later.

Step 2

In a large sauce pan, melt tallow, then add sliced onion. Cook over medium heat until slightly browned and caramelized. Add chopped mustard and chopped greens of choice and apple cider vinegar. Stir to combine and place lid on top of pan to simmer for several minutes. Lift lid after 2-3 minutes to give greens and onions a stir. Place lid back on and turn heat to medium-low, allowing to further wilt for another 2 minutes.

Step 3

Pour egg mixture into pan and place lid on top. Place this saucepan on top of the boiling water in the other pot to allow to steam the eggs. Allow to steam on high heat for 30 minutes. Remove lid to ensure eggs are set. If not, allow to steam for several more minutes with lid on.

Step 4

Turn heat off and cover top of frittata with the shredded cheese. Place lid back on for 1 minute to allow cheese to melt, then remove lid and serve immediately.

Serving Tip

If not serving immediately, you can keep the frittata warm by allowing the water to continue to steam at a lower temp. Keep lid on the frittata. It will not get hard if continue to steam at low temp. The frittata should stay moist.

Storage Tip

This frittata makes great leftovers and quick meals. When frittata is cool,  remove from sauté pan to a large cutting board. Cut into serving size pieces and place in glass storage container in fridge. Serve cold or heat in sauté pan with a little water and lid on. You may also love this shaved vegetable rainbow pasta.