Frittata with Ricotta and Mixed Greens

Ingredients

• 10 large eggs 
• 1 cup basil leaves fresh
• 0.3 cup mint leaves fresh
• 0.8 cup parsley leaves fresh
• 1 clove garlic chopped
• 1 pound greens mixed chopped (such as kale, Swiss chard, or mustard greens)
• 0.3 cup olive oil divided
• 2 tablespoons parmesan cheese freshly grated
• 8 ounces part-skim ricotta 
• 1 tablespoon pinenuts 
• 1 medium onion diced red finely
• 1 pinch pepper flakes red
• 1 tablespoon red-wine vinegar 
• 0.5 teaspoon salt divided
• 0.5  plus black divided freshly ground

Equipment

• food processor
• bowl
• frying pan
• paper towels
• oven
• whisk
• colander

Directions

1. Preheat oven to 35
2. In a large nonstick skillet, heat 1 tablespoon oil over medium-high heat.
3. Add onion and cook, stirring, until soft (about 4 minutes).
4. Add pepper flakes and half of greens and cook until wilted and crisp-tender (about 5 minutes); place sauted greens in a colander. Repeat with remaining greens. Cool slightly and squeeze dry; transfer to a bowl. Using paper towel, wipe out skillet and reserve.
5. In a large bowl, whisk together eggs, Parmesan, and 1/4 teaspoon each salt and pepper until smooth.
6. Add to bowl with greens, vinegar, ricotta, and 1/8 teaspoon pepper; stir to combine. Fold the ricotta mixture into egg mixture.
7. In reserved skillet, heat 1 tablespoon oil over medium heat.
8. Pour egg mixture into pan and cook until the sides are set (about 8 minutes).
9. Transfer to oven and bake until completely set (about 15 minutes).
10. Combine basil, parsley, mint, garlic, and pine nuts in a food processor and process until all ingredients are coarsely chopped. With the motor running, slowly add the remaining 1/3 cup oil and season with 1/4 teaspoon each salt and pepper.
11. Remove frittata from oven and invert onto serving platter. Slice into 8 wedges and serve with pesto.