5 to 6 ounces arugula, spinach or chard, stemmed and sliced into 1/2-inch ribbons
2 small garlic cloves, mincedSalt and pepper
8 large organic eggs
Pinch of red pepper flakes
2 tablespoons grated parmesan
1/4 pound fresh mozzarella, thinly sliced
3 or 4 slices prosciutto, torn into strips.
Put the greens in a large mixing bowl. Add the garlic, season with salt and pepper and drizzle lightly with olive oil. Toss the greens with your hands to coat the leaves.
In a separate bowl, beat the eggs and season with salt and pepper. Add the red pepper flakes and parmesan. Pour the egg mixture over the greens and stir them together.
Heat a well-seasoned cast iron skillet or 9-inch omelet pan on medium-high. Pour in a film of olive oil and let it heat.
Add the frittata mixture and let it cook briskly, lifting the edges with a spatula and tilting the pan to help the bottom set.
Reduce the heat to prevent the bottom from over-browning and quickly arrange the sliced mozzarella and prosciutto over the surface. Cook for about 3 minutes. Place a large plate over the pan, then carefully invert the frittata onto the plate.
Return the pan to the heat, add a touch more olive oil, and slip the frittata back into the pan, uncooked side down, for another 2 minutes. (Alternatively, leave the frittata in the pan and finish under a broiler). Slide the frittata onto a platter. Serve slightly warm or at room temperature, cut into wedges.