Frittata with smoked Gouda and winter greens

Ingredients:

• 12 large eggs
• 0.5 cups of milk
• 1 and 1/4 cups grated smoked Gouda (about 100 g)
• 2 tbsp. l. olive oil
• 170 g (6 oz) dense winter greens (such as kale, escarole, and/or arugula), coarsely chopped (about 8 cups)
• 4 cloves garlic, thinly sliced
• 1 teaspoon finely chopped fresh rosemary
• A pinch of red pepper flakes

Preparation:

1. Preheat oven to 190°C.
2. In a large bowl, whisk together the eggs, milk, 3/4 teaspoon salt, and some freshly ground black pepper; stir in the cheese and set aside.
3. Heat the olive oil in a 25cm (9-inch) nonstick ovenproof skillet over medium-high heat. Add the herbs, garlic, rosemary, and red pepper flakes and cook, stirring occasionally, until the herbs are wilted, about 5 minutes. Season with salt and pepper to taste.
4. Reduce heat to medium. Pour the egg mixture into the skillet and stir once or twice to distribute evenly. Cook, undisturbed, until the edges begin to set, about 1 minute.
5. Transfer the pan to the oven and bake until the frittata is set and lightly browned, 25 to 30 minutes. Let it cool in the pan for 5 minutes, then flip it over or slide it onto a cutting board. Serve the frittata warm or at room temperature.