There is no such thing as greens overload in my kitchen. I would eat greens — steamed, stewed, sauteed with garlic, in a soup, in a burrito, as a salad, you name it — every day of the week. Luckily, at this time of the year, I can. And I’m thrilled about that. Other people, however, have a slightly different take on the situation.

Some good friends of ours were becoming overwhelmed by the fiesta of greens they’d been receiving from their CSA. They had pounds and pound of greens, and were due to make their next pickup the following day. Help up get rid of these greens! they pleaded. Of course, I obliged.

Let me tell you a secret. The best way to dispatch with a whole heck of a lot of greens? Frittata. That’s right, frittata. It’s cheap, it’s easy, it’s filling, and you can eat it for breakfast, lunch, or dinner. Best of all, it can incorporate just about anything you have stuffed in the crisper, in this case, a ton of greens. We invited our friends over to our new place and christened the new kitchen with a big, fat, eight-egg frittata packed with onions, kale, cheddar, and herbs. If I can whip up one of these after a day spent unpacking and an evening close to a bottle of red wine, then you can, too.

There are many, many frittata recipes online, and they are infinitely modifiable. Since I have more unpacking to do, I’m not going to add my voice to the fray. In any case, Elise’s Spinach Frittata at Simply Recipes fits the bill perfectly. It’s a simple recipe that’s easy to follow, and you can make substitutions as you see fit — cheddar, gouda, or swiss for goat cheese, chard, kale, or beet greens for spinach. Thanks, Elise!

And, if you hadn’t noticed already, the word frittata is fun to say. Frittata!