OPTION ONE (VB items: chard, spinach, rosemary, onion, potatoes, garlic) Veggie Box chard Veggie Box spinach 2 Tbs. canola oil 1 tsp. finely chopped Veggie Box rosemary Veggie Box potatoes, grated 1/2 cup of Veggie Box onion, finely chopped Kosher salt and freshly ground black pepper 1 medium clove garlic, finely chopped 1/4 tsp. crushed red pepper flakes 10 large eggs A splash of milk 6 oz. grated aged Gouda (about 2 cups) OPTION TWO (VB asparagus, greens, chives) 2 tablespoons olive oil Veggie Box Asparagus 8 large eggs 1 cup of Veggie Box greens, shredded 2 tablespoons milk 2 tablespoons freshly grated pecorino, optional Kosher salt and freshly ground black pepper 2 tablespoons of chives, diced OPTION THREE (VB spinach, sun shoots, onion, garlic) 12 eggs, whisked just until the egg yolks and whites are blended 3 tablespoons milk Veggie Box spinach Veggie Box sun shoots 3/4 cup of Veggie Box red onion, sliced 2 cloves of Veggie Box garlic, minced 3/4 grated feta cheese 1/2 teaspoon salt 1/2 teaspoon fresh pepper crushed red pepper flakes to taste

OPTION ONE
Position a rack in the center of the oven and heat the oven to 400°F. Separate the chard stems from the leaves and slice each 1/4 inch thick.Heat the oil in a 12-inch oven-safe nonstick skillet over medium-high heat. Add the rosemary and cook, stirring, until aromatic, about 10 seconds. Add the chard stems, potatoes, onion, 3/4 tsp. salt, and 1/4 tsp. pepper and cook, stirring only occasionally, until browned in spots, about 7 minutes. Remove from the heat, stir in the garlic and red pepper flakes, and spread evenly in the skillet.Lightly beat the eggs and milk in a medium bowl. Mix in the chard leaves, spinach, and cheese, and evenly pour over the potatoes. Transfer the skillet to the oven and bake until the frittata is set, 15 to 20 minutes. Let cool slightly before serving.

OPTION TWO
Preheat the oven to 350 degrees F. Heat the oil in a 10-inch ovenproof skillet. Add the asparagus and cook over medium heat, covered, until softened but not browned, about 6 minutes. Add a small splash of water, add the shredded greens, and cook fora few more minutes. Meanwhile, in a medium bowl, beat the eggs, milk, cheese if using and 1/4 teaspoon each salt and pepper. Add to the skillet with the asparagus and greens; cook until the eggs begin to set at the edges, about 30 seconds. Using a spatula, lift the edges and tilt the pan, letting the uncooked eggs seep underneath. Cook until the bottom is set, about 3 minutes. Transfer to the oven and bake until fluffy, 6 to 8 minutes; cut into 6 wedges.

OPTION THREE
Preheat the oven to 425F. Crack the eggs into a medium mixing bowl. Add your milk, salt, pepper, and red pepper flakes. Whisk just until the egg yolks and whites are blended. Whisk in all or half of the cheese (you can reserve the other half for topping the frittata before baking, if desired). Set the mixture aside. In a 12-inch cast iron skillet (or any other large skillet that’s oven safe), warm the olive oil over medium heat until shimmering. Add the vegetables, starting with chopped onions and garlic. Cook for a few minutes, stirring occasionally, then add the spinach. Whisk the eggs once more and pour the mixture over the vegetables. Stir with a spatula briefly to combine and distribute the mixture evenly across the pan. If you reserved any cheese, sprinkle it on top of the frittata now. Once the outside edge of the frittata turns lighter in color (about 30 seconds to 1 minute), carefully transfer the frittata to the oven. Bake for 7 to 14 minutes (keep an eye on it), until the eggs are puffed and appear cooked, and the center of the frittata jiggles just a bit when you give it a gentle shimmy. Remove the frittata from the oven and place it on a cooling rack to cool. Garnish with sun shoots, slice with a sharp knife, and serve