1. Put the greens in a large mixing bowl. Add the garlic, season with salt and pepper and drizzle lightly with olive oil. Toss the greens with your hands to coat the leaves.
2. In a separate bowl, beat the eggs and season with salt and pepper. Add the red pepper flakes and parmigiano. Pour the egg mixture over the greens and stir them together.
3. Heat a well-seasoned cast iron skillet or 9-inch omelet pan on medium-high. Pour in a film of olive oil and let it heat. Add the frittata mixture and let it cook briskly, lifting the edges with a spatula and tilting the pan to help the bottom set. Reduce the heat to prevent the bottom from over-browning and quickly arrange the sliced mozzarella and prosciutto over the surface. Cook for about 3 minutes.
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|Serving Size: 1 (343g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 318 (62%)|
|Amt Per Serving||% DV|
|Total Fat 35.3g||47 %|
|Saturated Fat 12g||60 %|
|Monounsaturated Fat 13.2g|
|Polyunsanturated Fat 4.5g|
|Cholesterol 1382.6mg||425 %|
|Sodium 583mg||20 %|
|Potassium 456.1mg||12 %|
|Total Carbohydrate 3.2g||1 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 3.1g|
|Protein 45.4g||65 %|
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Calories per serving: 513
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