Baked Kale and Artichoke Frittata

Frittata is one of those words that sounds fancy but really just means an Italian-style egg dish that gets finished in the oven rather than flipped in the pan. It is a useful thing to know, because it means you do not have to stand over the stove hoping an omelet holds together. This version bakes in an 8 x 8 inch dish, so the eggs set evenly and you can cut it into squares like a sheet cake.

The surprise in this one is the cottage cheese. Blended into the egg mixture with the Greek yogurt, it stays soft and custardy instead of turning rubbery, and it adds protein without a lot of fuss. Kale and spinach give the greens some backbone, and the artichoke hearts bring a tender, slightly tangy bite that keeps the whole thing from tasting flat. If you have only ever had artichokes in a dip, this is a gentle way to see how mild they are when they are baked.

A tip I learned the hard way: chop the kale small and cook it a little longer than you think you need. Thick, raw stems stay tough in the finished slice and make it harder to cut cleanly. Also, let the vegetables cool for a minute or two before pouring the egg mixture over them. Hot pan and cold egg mix can cause a little bubbling on top that looks odd even though it tastes fine.

Leftovers keep well. Wrap cooled squares individually and refrigerate for up to four days, then warm one in the microwave for about a minute. They also freeze reasonably well for a month, though the texture softens a bit. For a grab-and-go breakfast, pair a square with fruit and a slice of toast, or tuck it into a warmed tortilla with a spoonful of salsa. If you are after a different breakfast idea with a similar egg base, the Fluffy Garden Vegetable Egg Muffins are a handy cousin for the freezer. For a lighter weekend plate, the Silky Poached Eggs with Wilted Spinach keep the greens in the spotlight.