A loose frittata for two, where tender baby kale and spinach wilt into silky scrambled eggs with peppery garlic oil. This shelf makes dinner in the time it takes pasta water to boil.

Serves 2. 20 minutes, 12 at the stove.

About 280 calories a serving, 13 g protein, 4 g carbohydrate, 24 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Crush 2 cloves of garlic and warm them in 2 tablespoons of oil in a skillet over medium heat until fragrant, about 1 minute.1 min
2. Pour in 4 cups of baby kale and spinach, stirring often until the greens wilt completely, about 3 minutes. Taste and season with salt and pepper.3 min
3. Push the greens to the edges of the pan. Crack 4 eggs into the center and stir gently with a wooden spoon, breaking the yolks and folding the greens into the eggs as they set. Cook until the eggs are soft and curds form, about 4 minutes. Slide onto two plates and serve warm.4 min

Note Swap the eggs for 2 ounces of crumbled feta for a warm salad instead. Leftovers stay fresh for one day, eaten at room temperature. Serve with crusty bread to soak up the olive oil, or atop rice or toast.