Fritta di Vendura e Formaggio

Ingredients

• 2 lbs leafy greans such as spinach, chard, broccoli rabe, or arugula, tough stems removed
• 2 C water
• 16 eggs
• salt and pepper to taste
• .5 C olive oil
• 2 cloves garlic, minced
• .5 lb ricotta salata or young pecorino cheese, thinly sliced

Process

1. Combine greens and water in sauce pan. Cover and cook at medium heat until tender.
2. Drain in colander and press out excess liguid. Squeeze dry in a towel.
3. Chop and set aside.
4. Preheat broiler.
5. Beat the eggs in a bowl until blended. Season with salt and pepper.
6. Using two 9" flameproof frying pans, heat the olive oil.
7. Add the garlic and saute until fragrant (30 seconds)
8. Add the greens and a pinch of salt, and stir and toss to coat.
9. Stir in eggs and arrange cheese slices on top.
10. Cook, lifting the edges as needed to allow the uncooked egg to flow underneath.
11. Cook until the edges are set (about 10 minutes).
12. Slip under the broiler until the top is puffed and the cheese is slightly melted (about 1 minute).