1 tablespoon plus 1 teaspoon olive oil, divided
2 cups chopped Swiss Chard leaves
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
- Preheat oven to 375°F.
- Heat a small, 6-inch cast iron skillet over medium-low heat. Add 1 teaspoon of the olive oil to the skillet, then add the Swiss chard and toss until the chard is wilted, about 4 minutes. Remove chard from skillet and set aside.
- In a medium bowl, whisk together the eggs, milk, pesto, and pepper.
- Line the empty skillet with 1 tablespoon of olive oil, being sure to coat the bottom and sides. Add the potatoes, the wilted chard, and the prosciutto pieces. Pour the egg mixture on top, then sprinkle the top with the Pecorino Romano.
- Cook on the stove over medium-low for about 8-10 minutes, until the edges begin to ﬁrm.
- Transfer the skillet to the oven to ﬁnish cooking, about 20 minutes more, until the eggs are set and golden brown at the edges.
- Remove the frittata from the oven and let cool for 5 minutes before serving.
An Oldways recipe, courtesy of Kelly Toups
Total Fat: 21g
Saturated Fat: 5g