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:
It didn't seem "set" well the night I served it although fully cooked - was a bit odd in the middle. I cooked in cast iron pan and it stuck a bit (I guess I need to reseason my pan!). Yet leftovers reheated in the oven were delicious!! Would make again and perhaps the swiss chard leaves gave too much wetness?
Just checking.....when the recipe calls for grated potatoes, does mean finely grated like lemon zest or Parmesan cheese or shredded like hash browns or Kraft cheddar cheese into fine or medium about 1-inch long thin or medium shreds?
To amend my previous review, I now use a Calphalon nonstick skillet and have no trouble with the frittata sticking. I just tried this recipe with asparagus, thyme, roasted red peppers, and fontina. Another good combination.
my family loves this recipe :)
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