Frittata with Spring Greens 2 tablespoons extra virgin olive oil 1 medium onion diced 1/4 lb mustard, kale, spinach or other greens, stems discarded and leaves chopped 8 large eggs, beaten 1/2 teaspoon salt and pepper 1/3up grated Parmesan cheese Preheat oven to 350 degrees. Heat a tablespoon of oil in 8 inch cast iron skillet. Add onion and cook over moderately high heat until golden. Stirring occasionally for 10 minutes. Add greens and cook until tender. Season eggs with salt and pepper and beat with remaining oil. Pour into skillet and cook over moderate heat until bottom and sides begin to set. Lift the sides of the frittata to allow the uncooked eggs to seep under. Cook until bottom is set and top is still runny., about 3 minutes. Sprinkle with cheese and bake about 5 minutes, until center of the frittata is set. Serves 4. Enjoy and happy Spring!