Ingredients

• 12 large eggs
• 1/2 cup milk
• Kosher salt and freshly ground pepper
• 1 1/4 cups shredded smoked gouda cheese (about 4 1/2 ounces)
• 2 tablespoons extra-virgin olive oil
• 6 ounces winter greens (such as kale, escarole and/or arugula), roughly chopped (about 8 cups)
• 4 cloves garlic, thinly sliced
• 1 teaspoon finely chopped fresh rosemary Pinch of red pepper flakes

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Instructions

1. Preheat the oven to 375 degrees F. Whisk the eggs, milk, 3/4 teaspoon salt and a few grinds of pepper in a large bowl until combined; stir in the cheese and set aside.
2. Heat the olive oil in a 10-inch ovenproof nonstick skillet over medium-high heat. Add the greens, garlic, rosemary and red pepper flakes and cook, stirring occasionally, until the greens are wilted, about 5 minutes. Season with salt and pepper.
3. Reduce the heat to medium. Pour the egg mixture into the skillet and stir once or twice to combine; cook, without stirring, until the edges start setting, about 1 minute. Transfer the skillet to the oven and bake until the frittata is set and lightly browned, 25 to 30 minutes. Let cool 5 minutes in the skillet, then invert or slide onto a cutting board. Serve warm or at room temperature.
4. Photograph by Kana Okada