Breakfast for Lunch!

We often like to have breakfast for dinner and sometimes for lunch! I had leftover cooked collard greens in the fridge so a fritatta was in order.

1 cup cooked collards
1 red pepper chopped
1/2 onion, chopped
6 eggs
dash of milk
sprinkle of Parmesan cheese
salt and pepper
dried red pepper
dried thyme

Preheat 400

In ten-inch oven proof skillet, heat a bit of olive oil and sauté the red pepper and onion. Sprinkle on some salt and pepper, some thyme and some dried red pepper while cooking. Stir in the collard greens. Whisk the six eggs up, add a dash of milk and a sprinkle of parmesan and then pour all that over the vegetable mixture. Cook until the edges of the fritatta are setting up and then pop the skillet into the oven and bake for 10-12 minutes. Let cool a bit before cutting--will cut easier and the flavor is better when not piping hot.