Microgreen Frittata

2 tbsp olive oil
2 cloves garlic, minced
1 pinch red pepper flakes
8 oz baby spinach
6 oz Microgreens

1 large, fresh tomato, de-seeded and chopped
1 tsp lemon juice
2/3 c crumbled feta cheese
salt and freshly ground pepper
10 large eggs

Heat oil in 12-inch cast-iron skillet over medium heat. When the oil is hot, add garlic and red pepper flakes. Cook, stirring occasionally, for about 5 minutes, just until garlic is soft, not browned.

Stir in the lemon juice, baby greens, and tomato. Stir for 2-3 minutes or until greens are wilted. Season with salt and pepper to taste, and remove from heat. Once cooled, remove greens from pan and pat down lightly with a paper towel to remove moisture, then add back into the pan. Blend in 4oz of microgreens; (microgreens are already tender and don’t need cooking; they’ll soften slightly with the warmed greens.)

Turn on your oven broiler on high. In a large bowl whisk eggs with a few pinches of salt and pepper. Pour the eggs over the greens. Cook on stove top uncovered for about 5 minutes on medium heat until the edges start to brown. Add feta cheese evenly on top, transfer pan to the oven and broil until the top is lightly browned, another 5-8 minutes.

Remove from oven and let it cool for a few minutes. Top with remaining 2 oz of Microgreens. Serve warm, at room temperature, or cold.