Prep: 15 minutes; Cook: 40 minutes; Total time: 55 minutes.This recipe gets extra flavor from fresh pesto, so you won’t want to skimp on the basil.

Bobby Flay
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Ingredients

Ingredient Checklist

Directions

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  • Preheat oven to 350°.

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  • In a large nonstick skillet, heat 1 tablespoon oil over medium-high heat. Add onion and cook, stirring, until soft (about 4 minutes). Add pepper flakes and half of greens and cook until wilted and crisp-tender (about 5 minutes); place sautéed greens in a colander. Repeat with remaining greens. Cool slightly and squeeze dry; transfer to a bowl. Using paper towel, wipe out skillet and reserve.

  • In a large bowl, whisk together eggs, Parmesan, and 1/4 teaspoon each salt and pepper until smooth. Add to bowl with greens, vinegar, ricotta, and 1/8 teaspoon pepper; stir to combine. Fold the ricotta mixture into egg mixture.

  • In reserved skillet, heat 1 tablespoon oil over medium heat. Pour egg mixture into pan and cook until the sides are set (about 8 minutes). Transfer to oven and bake until completely set (about 15 minutes).

  • To make pesto: Combine basil, parsley, mint, garlic, and pine nuts in a food processor and process until all ingredients are coarsely chopped. With the motor running, slowly add the remaining 1/3 cup oil and season with 1/4 teaspoon each salt and pepper.

  • Remove frittata from oven and invert onto serving platter. Slice into 8 wedges and serve with pesto.

Nutrition Facts

280 calories; fat 22g; saturated fat 5.4g; mono fat 12.3g; poly fat 3.1g; protein 14g; carbohydrates 8g; fiber 2g; cholesterol 242mg; iron 3mg; sodium 347mg; calcium 209mg.