From Washington Post - or with onion, spinach and cilantro, dill and basil... or whatever you have
As with other frittatas, you can avoid having the eggs stick to the bottom by sautéing the veggies in a different pan, then transferring to a clean, oiled over-proof pan, then adding the eggs on top.
Ingredients:
6 large eggs
1/4 cup low-fat milk (used Almond Milk)
1 tsp dijon mustard
1/2 tsp kosher salt
1/4 tsp ground black pepper
2 Tbsp olive oil
1 medium leek white and light green parts, sliced thinly into half-moons (~ 2 cups) (or ~1/2 large Visalia - leek might be better)
3 cups packed baby kale, coarsely chopped
1 cup finely chopped fresh flat leaf parsley (or cilantro, dill, basil ...)
Directions:
1) in a medium bowl, which together the eggs, milk, mustard, salt and pepper until combined
2) In a 10 inch oven proof skillet over medium heat, heat the oil until shimmering. Add the leaks and cook, stirring occasionally, until softened, about 4 minutes.
3) Add the kale and cook, stirring often, until wilted 1-2 minutes. At first the pan will look completely full, but the kale will wilt fast and reduce. Add the parsley, stir to combine and spread the vegetables evenly around the bottom of the skillet.
4) Pour the eggs over the greens, covering them evenly. Reduce heat to medium-low and cook until the eggs set around the edges but are still loose in the middle, about 8 minutes.
5) Position an oven rack 4-6" from the broiler element and preheat. Place the skillet under the broiler and cook for 1-2 minutes, or until the surface is set and golden brown. Let it rest for 1-2 minutes, then cut into 6 wedges. Serve warm or at room temperature.