Preheat the oven to 375 degrees F. Whisk the
eggs, milk, 3/4 teaspoon salt and a few grinds
of pepper in a large bowl until combined; stir
in the cheese and set aside.
Heat the olive oil in a 10-inch ovenproof
nonstick skillet over medium-high heat. Add the
greens, garlic, rosemary and red pepper flakes
and cook, stirring occasionally, until the
greens are wilted, about 5 minutes. Season with
salt and pepper.
Reduce the heat to medium. Pour the egg mixture
into the skillet and stir once or twice to
combine; cook, without stirring, until the
edges start setting, about 1 minute. Transfer
the skillet to the oven and bake until the
frittata is set and lightly browned, 25 to 30
minutes. Let cool 5 minutes in the skillet,
then invert or slide onto a cutting board.
Serve warm or at room temperature.
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