One morning several years ago as part of an amazing breakfast served in a friend's home in Haifa, my hostess casually threw this together. She told me it was something her Moroccan-born father used to make. Like my beloved Shakshuka, I eat it for breakfast, lunch or a light dinner. It's one of those freeform things that barely qualifies as a recipe. It's a great way to use up mesclun that may be starting to lose it's freshness. The goal is to have a large amount of greens that wilt down so the frittata is more greens than egg.
1. Prepare a small frying pan with a teaspoon of olive oil or a sprintz of oil spray. Preheat the broiler.
2. Put 3-4 cups of mesclun mix into the pan. You'll probably need to do this in 2-3 batches, adding more as the previous batch wilts. Turn constantly. Add 2-3 Tbs. chopped scallions and 1/2 teaspoon ground cumin.
3. Mix two eggs well, and pour into the pan. Let the bottom set, and then transfer the pan into the oven, to the rack in the middle of the oven, not the one close to the burner. In 3-4 minutes, the frittata should be puffed and almost done. Now put it onto the top rack for 30-60 seconds, to lightly brown. (if you like, you can put some feta or goat cheese on top before moving the pan up!)
4. Remove pan from oven, and sprinkle on 3-4 Tbs. chopped fresh mint and cilantro, or more to taste. Top with some hot sauce, chopped tomatoes or salsa, and plain yogurt if you wish.