The flavors in this frittata were inspired by the classic children’s tale of Green Eggs and Ham. Our “green eggs” get their color from pesto and Swiss chard, while we substitute Italian prosciutto for ham. When it comes to cured meats like prosciutto, a little goes a long way. A half ounce per serving is more than enough to flavor the dish.
10 minutes
45 minutes
2 servings
1/2 frittata
1 tablespoon plus 1 teaspoon olive oil, divided
2 cups chopped Swiss Chard leaves
3 eggs
1 tablespoon milk
1 tablespoon pesto (store bought or your favorite recipe)
⅛ teaspoon pepper
½ cup chopped, boiled potatoes
1 ounce prosciutto, chopped into bite-sized pieces
½ tablespoon finely grated Pecorino Romano Cheese
An Oldways recipe, courtesy of Kelly Toups
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