A frittata is a crustless quiche that you can fill with whatever tasty ingredients you have on hand. This version is filled to the brim with bite-sized pieces of rainbow Swiss chard, thinly sliced yellow potatoes, and topped with nutty squares of Gruyere cheese. A bit of turkey bacon or cooked sausage would be a nice meaty addition to this tasty dish if you wanted to go with a non-vegetarian version; serve this hearty egg dish for a lovely weekend brunch or even as a simple supper with a nice mixed green salad.
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Rainbow Chard, Potato & Gruyere Frittata
Ingredients:
- Olive oil
- Salt and pepper
- 1 large yellow potato, cut into ¼-inch rounds
- 2 garlic cloves, sliced
- 1 bunch of Swiss chard, stems removed, washed and dried, cut into bite-sized pieces
- Olive oil cooking spray
- 6 large eggs, beaten until fluffy
- ½ cup cubed Gruyere cheese
Directions:
- Preheat the oven to 375 degrees. Line a baking sheet with parchment paper and place the sliced potatoes in a single layer on the baking sheet. Drizzle with olive oil and a pinch of salt and pepper. Roast for 15 minutes or until almost tender.
- In a large sauté pan, heat 1 teaspoon on oil. Add in the garlic and sauté for 1 minute; add in the Swiss chard and cook, tossing with tongs, for 3-4 minutes or until wilted. Season with a pinch of salt and pepper.
- Spray a 9-inch glass pie plate with cooking spray. Place the cooked potatoes on the bottom of the pie pan. Top with the cooked greens; pour the beaten eggs over the greens. Season with salt and pepper. Top with the cubes of cheese. Bake the frittata for 40 minutes, or until puffed and the eggs are cooked through. Serve in wedges.
Tagged: baked eggs, breakfast, brunch, egg dish, eggs, frittata, Gruyere cheese, rainbow swiss chard, Swiss chard, vegetarian
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