Dandelion & Escarole Frittata

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5 cups (packed) medium-finely chopped escarole

3 cups (packed) medium-finely chopped dandelion

10 eggs

2 tablespoons water

1/2 teaspoon salt

2 tablespoons grated Romano, Parmesan or Asiago cheese

2 tablespoons butter

1 tablespoon olive oil

1 garlic clove, minced

1/2 cup tomato sauce (optional)

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