• 12 large eggs
• 1/2 cup milk
• Kosher salt and freshly ground black pepper
• 1 1/4 (about 4 1/2 oz.) shredded smoked gouda cheese
• 2 TBS extra-virgin olive oil
• 6 oz. (about 8 cups) kale, escarole or arugula, roughly chopped
• 4 cloves garlic, thinly sliced
• 1 tsp. fresh rosemary, finely chopped
• Pinch of red pepper flakes

Preheat oven to 375 degrees. 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 oil in a 10-inch oven proof non-stick 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 ligtly browned, 25 to 30 minutes. Let cool in the skillet about 5 minutes or so. Then, invert or slide onto a plate. Serve warm or at room temperature.