Mustard Greens, Prosciutto, and Leek Frittata

My leek frittata with mustard greens and prosciutto is a little creamy, a little spicy, and all yummy! Have it hot or room temperature, for dinner, brunch, or breakfast.

Recently I was at my favorite place on weekends – the farmers’ market. Not only is everything fresh and local, but I have the chance to try out ‘new to me’ vegetables and fruits. So much fun! And great for my continuing efforts to eat a more Mediterranean diet.

Did you know I’ve written some guides to the farmers’ market? I have a Spring Farmers’ Market Guide and a Summer Farmers’ Market Guide done so far. Stay tuned for fall and winter.

This time I found mizuna. How about that? 🙂

What is mizuna? Basically, it is a Japanese mustard green. That means you can use it in any recipe where you would use mustard greens or in any recipe where you would use kale, spinach, or chard and don’t mind if it’s a little spicier.

You can use mizuna in salads, in sautes, in soups, and more! The moment I saw it, I knew I wanted to use it in a leek frittata. It’s been so long since I made my last frittata. (My broccoli rabe and smoked mozzarella frittata – so good!)

So I did. And it was awesome and tasty.

How to Make a Mustard Greens and Leek Frittata

My leek frittata pairs softened, sauteed leeks with wilted greens and then mixes the vegetables with eggs and ricotta. Once the frittata is set, I top it with prosciutto and into the oven it goes to finish up.

Making a frittata is quite easy:

• Saute the leeks until soft
• Add the mustard greens and wilt
• Add the eggs and ricotta and let set
• Layer on the prosciutto and broil

Get the broiler going so the oven is good and hot before you need it.

I mix the eggs with a whisk in a large bowl. Then add the ricotta and whisk that in until mostly smooth. There will be lumps, but don’t worry about them.

Next up, slice the leeks, mince the garlic, and chop the greens. Start the cooking by sauteing the leeks and garlic until soft. Add the greens to the pan and let them wilt. You can see from the photos just how much the greens wilt! All those greens are in the pan.

Now add the eggs and the sliced basil, and give everything a good stir to make sure the veggies are evenly distributed. Another minute or two and the eggs will have set enough to lay the prosciutto over.

Into the oven for about 5 minutes! Or until the eggs are fully set and a little puffed.

Let cool a bit, then top with shaved parmesan and basil leaves. (Or bring all the way to room temp, slice into squares or wedges, and top the frittata just before serving. This is a great idea for brunch.)

How Do You Make a Good Frittata?

Practice! Like anything, you will get better at making frittatas once you’ve made a few. However, I do have some tips as well.

• Use a well-seasoned cast iron pan. (Like my 12-inch Lodge cast iron skillet.)
• Take the frittata off the heat a little before you think it’s done. The residual heat will finish it off.
• Don’t skimp on the cheese.
• Read this guide to making a frittata. (Note: I prefer to use the broiler, though a lower heat is less finicky.)
• As with an omelet, cook all your veggies (and meats if needed) before adding the eggs.

What is the difference between an omelet and a frittata?

Both dishes are made of eggs and mix-ins or fillings. Both are quick to make and are great for breakfast or for dinner. However, there are a few major differences.

1. Omelets are cooked entirely on the stove top. While frittatas are started on the stove top but finished in the oven. When making a frittata always use an oven safe pan!
2. With omelets the eggs are wrapped around a filling. In frittatas, the filling is mixed right into the eggs.
3. Omelets are generally made for one (or two), while frittatas have several servings. To have by yourself for breakfast, make an omelet. For a crowd, or for dinner with the family, make a frittata.

Looking for an omelet recipe? I have a great asparagus and smoked gouda omelet!

What to Have with Leek Frittata?

If I was going to have this frittata as part of a brunch, I would pair it with a cake, like my blueberry yogurt bundt cake, and a salad, my raspberry orange salad would be a great sweet-savory dish. For more of my thoughts on brunch, check out my Spring Brunch Menu.

For dinner I would have the frittata with a soup. If the weather is still HOT, I’d go for a cold soup, like my smooth tomato gazpacho or my sweet and spicy corn gazpacho. For cooler days I’d make either a creamy potato carrot soup or a cauliflower blue cheese soup.

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If you try my recipe for Mustard Greens and Leek Frittata, I would love to hear from you in the comments with your experience and rating! You can connect with me by subscribing to my emails (see the form in the sidebar or below the recipe card), liking my FACEBOOK page, or by following me on PINTEREST.

– Happy Eating, Annemarie