One of my favorite meals to make (and luckily my family loves it too) is frittata. I make it from whatever vegetables we happen to have at home. And this week it was a Swiss Chard and Potato Frittata. My husband specially requested it to have potatoes since he has fond memories of a similar meal he used to have as a boy in Turkey.
Swiss Chard and Potato Frittata (made for a family of five)
8 organic farmer’s market eggs
3 cloves of garlic
1 potato diced small
1/2 an onion diced (I happen to have red onion but any will do)
About 1 lb of organic farmer’s market Swiss Chard (chopped)
2 cups of organic whole milk
1 1/2 cups of shredded cheese of your choice (I usually use cheddar)
Salt and ground pepper to taste
Heat your oven to 375 F. And on the stove and on medium-high heat coat your pan (I use about a 11 inch cast iron pan as it can also go into the oven) with olive oil and saute the potatoes and onions. Add the garlic and mix. Once the garlic starts to cook, add the Swiss Chard and salt and pepper to taste. Turn occasionally as the Swiss Chard cooks and while it’s cooking beat the eggs and milk together in a bowl and add the cheese to the bowl. Once the Swiss Chard is cooked (but not fully wilted as it will finish cooking in the frittata) pour the eggs, milk, cheese mixture and stir. Again add a pinch of salt and pepper. Finish cooking the frittata in the oven ~ usually it’s done in about 20 minutes.
We ate our frittata with red cabbage and romaine lettuce simply and deliciously seasoned with olive oil, lemon and salt and pepper.