Rating
0
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Active time
20 minutes
Total time
1 hour
Yield
4 servings
Serving Size
1/4 of recipe
Nutritioni
Ingredients

2 small new potatoes 

3 tablespoons olive oil, divided

1 large leek, white and light green parts only, cleaned and sliced

1 small bunch of Swiss chard, stems and leaves chopped separately 

8 eggs, beaten

¼ cup milk

¼ teaspoon salt

½ teaspoon pepper

⅓ cup grated Pecorino Romano cheese, divided (can substitute Parmigiano-Reggiano)

Instructions
  1. Steam potatoes until just tender, then dice them once cooled. 
  2. Preheat the oven to 375F. 
  3. Over medium heat, warm 1 tablespoon of the olive oil in a 10 inch cast iron skillet. 
  4. Add leeks and chard stems and stir until they soften and become fragrant, about 3 minutes. 
  5. Stir in the chopped Swiss chard and cook until the leaves begin to wilt, about 3 minutes. 
  6. While the Swiss chard is cooking, whisk together the eggs, milk, salt, pepper and half of the cheese. 
  7. Transfer veggies to a bowl, wipe out the skillet with a paper towel, then add an additional 2 tablespoons oil to the skillet, making sure to cover the entire surface. 
  8. Return the chard and leeks to the skillet, along with the cooked potatoes. It looks like a lot of food, but it will all fit! 
  9. Pour the egg mixture into the pan and sprinkle with the remaining cheese. 
  10. Cook on the stove over medium-low for about 8-10 minutes, until the edges begin to firm. 
  11. Transfer the skillet to the oven to finish cooking, about 20 minutes more, until the eggs are set and golden brown at the edges. 
  12. Remove the frittata from the oven and let cool for 5 minutes before serving.

An Oldways recipe, courtesy of Kelly Toups


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