Swiss Chard And Potato Frittata Recipes

SWISS CHARD AND POTATO FRITTATA

Steps:

• Place potatoes in a saucepan.
• Add a slight amount of water, salt and pepper.
• Bring to a boil; cook for 5 minutes or until potatoes are tender; drain and set aside.
• In a large skillet, heat oil on medium-low heat.
• Saute onion for 5 minutes.
• Add chard and stir 1 minute or until chard is wilted.
• Remove from heat and cool slightly.
• In a large bowl, beat eggs and egg yolks.
• Stir in potatoes, chard mixture, green onion, cheese, milk, salt, and cayenne; spoon about 1/3 cup of mixture into greased regular size muffin cups or spoon 1 generous tablespoon into greased mini muffin cups.
• Bake at 375 degrees for 14-16 minutes for regular size muffin cups or 10 minutes for mini muffin cups, or until either is set and slightly puffed.
• Serve warm.

FRITTATA OF SWEET POTATOES, SWISS CHARD, PEPPERS AND ONIONS

Steps:

• Preheat oven to 350 degrees F.
• Char the peppers on an open fire or under the broiler. Steam them for five minutes in a bag or covered bowl, and peel. Seed them, then cut into 1/4-inch strips.
• Prepare Swiss Chard: Both the leaves and the stems of Swiss chard are edible. When preparing the chard for this recipe, remove the stems from the leaves. Slice the stems into ¼-inch pieces and blanch separately from the leaves. The leaves may be cut into spoon-size pieces.
• Bake potatoes in the oven until they are tender, 20 to 30 minutes. Allow them to cool at room temperature. When the potatoes have cooled, peel them and cut into 1/4-inch slices.
• Beat eggs and egg whites and season with salt and black pepper.
• Heat half the oil in a large, 10-inch sauté pan. Add the onions and sauté until brown. Season onions with salt and pepper and allow them to cool.
• Return sauté pan to stove on medium heat, and add the remaining olive oil. Add a layer of potatoes, followed by 1/3 of the onions, peppers, prepared Swiss chard and parsley.
• Pour a third of the egg mixture over the vegetables. Repeat until all of the ingredients are in the pan. You may need to push the layers of the frittata down gently so that all of the ingredients are covered by the egg mixture.
• Place the pan in a 350°F oven for 20 to 25 minutes or until the eggs are all set and the top is golden brown.
• Slide onto a warm serving platter and let cool for five minutes. Slice and serve.
• Prep includes prep and stove top time. Cooking time is baking time.

SWISS CHARD AND TOMATO FRITTATA

Steps:

• Chop the chard. In a skillet, sauté the garlic and onions in 1 tablespoon of the oil.
• Add the chard, cover and lower the heat and cook for 10 minutes.
• Remove from heat and drain if juicy.
• In a large bowl, beat the eggs, salt and pepper until blended. Stir in the chard.
• Coat the bottom of a skillet with the remaining oil and return to medium heat.
• When hot, pour egg mixture and arrange tomato slices on top.
• Cover and cook until the edges are firm and the bottom is golden and beginning to brown. Turn frittata over and cook for about 5 more minute until eggs are cooked.
• Serve immediately or at room temperature.

BACON AND POTATO FRITTATA WITH GREENS

Steps:

• Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Cook and stir bacon in a large oven-proof skillet over medium heat until evenly browned and crispy, about 10 minutes. Drain all but 1 teaspoon bacon grease from the skillet.
• Stir potato slices, water, garlic, red pepper flakes, salt, and black pepper into bacon; cover the skillet with a lid and cook until potatoes are tender, about 10 minutes.
• Mix Swiss chard into potato mixture; cook and stir until chard is slightly wilted, 2 to 3 minutes.
• Pour eggs over potato-chard mixture, stir gently, and remove skillet from heat. Top egg mixture with Parmesan cheese.
• Broil in the preheated oven until eggs are set and frittata is golden brown around the edges, 3 to 4 minutes.