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Recipe

Rainbow Chard–Potato Frittata

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Scott Phillips

Servings: 6

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.

Ingredients

  • 6 oz. rainbow chard
  • 2 Tbs. canola oil
  • 1/2 tsp. finely chopped fresh rosemary
  • 1 lb. Yukon Gold potatoes, peeled and grated (about 3 cups)
  • 1/2 medium sweet onion, finely chopped
  • Kosher salt and freshly ground black pepper
  • 1 medium clove garlic, finely chopped
  • 1/4 tsp. crushed red pepper flakes
  • 10 large eggs
  • 6 oz. grated aged Gouda (about 2 cups)

Nutritional Information

      Calories (kcal) : 330
      Fat Calories (kcal): 180
      Fat (g): 20
      Saturated Fat (g): 8
      Polyunsaturated Fat (g): 3
      Monounsaturated Fat (g): 8
      Cholesterol (mg): 340
      Sodium (mg): 540
      Carbohydrates (g): 18
      Fiber (g): 2
      Protein (g): 19

Preparation

  • Position a rack in the center of the oven and heat the oven to 400°F. Separate the chard stems from the leaves and slice each 1/4 inch thick.
  • Heat the oil in a 12-inch oven-safe nonstick skillet over medium-high heat. Add the rosemary and cook, stirring, until aromatic, about 10 seconds. Add the chard stems, potatoes, onion, 3/4 tsp. salt, and 1/4 tsp. pepper and cook, stirring only occasionally, until browned in spots, about 7 minutes. Remove from the heat, stir in the garlic and red pepper flakes, and spread evenly in the skillet.
  • Lightly beat the eggs in a medium bowl. Mix in the chard leaves and cheese, and evenly pour over the potatoes. Transfer the skillet to the oven and bake until the frittata is set, 15 to 20 minutes. Let cool slightly before serving.

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:

  • Spinach, chorizo, and goat cheese.
  • Green beans, basil (add it with the eggs), and mozzarella.
  • Artichoke hearts, thyme, and pecorino.

Reviews

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Reviews

  • grlup | 01/24/2016

    Really good and leftovers the next day (after heating in oven) were even better.

  • brava313 | 06/17/2015

    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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