Ingredients:

2 quarts chicken broth

1 1/2 lbs fresh escarole, cleaned and chopped

4 eggs

1/2 cup milk

1/2 cup flour

1/2 cup grated cheese

1/2 tsp salt

Olive oil as needed

Directions:

Place chicken broth into a soup pot and bring to a boil.

Meanwhile, remove outer leaves from the heads of escarole, if needed.

Cut off the stem and slice through each head of escarole horizontally at 1 inch intervals.

Place all the chopped leaves into a large bowl and wash in cold water until water is clear of sand/debris.

Drain in colander and add to boiling broth.

Stir and cover pot.

Simmer on low while you make the frittatine (crepes)

Beat eggs and milk together.

Add grated cheese, flour and salt.

Place a little olive oil into a nonstick skillet (9-10”)

Heat on medium.

Add some of the egg mixture, about 1/4 cup, enough to cover the bottom of the skillet.

Make sure it’s only a thin layer because it will puff up.

Cook until golden on the bottom and then flip.

Once the other side is golden, remove and place on a plate.

Repeat until all liquid is done, adding a little oil before cooking each frittata, if needed.

Roll the stacked frittate, two at a time,  and slice into strips in the size of fettuccine (1/4”).

Add frittata strips to soup and stir.

Simmer for 5 minutes, adjusting salt if needed.

Serve hot.

Makes 4-6 servings.

TIPS:

You can use spinach instead of escarole if you wish but use fresh, not frozen, and do not chop the leaves. 

You can substitute chicken broth with any broth you prefer.

You can make this gluten-free by omitting the flour.