Adding potatoes to a frittata makes it filling enough for dinner, especially if paired with a green salad. The frittata also makes a great appetizer and is tasty at room temperature.
You can play with the basic recipe, substituting other ingredient combos for the chard, rosemary, and cheese. Try one of these or create your own:
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Great recipe. I didn't tear or chop my chard leaves up very much and I think that would have made for a nicer looking result. The cheese sort of melted over the chard instead of blending into the eggs. But very tasty.
Really good and leftovers the next day (after heating in oven) were even better.
We all like this frittata, even the meat eater in the family. Cooking for three, I halved the recipe and made it in a 10-inch pan. When cooking the potatoes in the skillet and stirring them with a silicone spatula, they were sticking to the bottom of the pan. I switched to a wooden spatula to keep that fond scraped up lest it burn. (Maybe I should have let it form a crust?)
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