1 bunch rainbow chard, choppped
greens from 3 beets, chopped
1/4 c minced onion
2 new potatoes, sliced 1/4" thick, enough slices to cover the bottom of the pan
2 T olive oil
6 eggs, beaten
1/4 c shredded cheese, I used sharp cheddar
2 T fresh dill
salt and freshly milled pepper
1. 1. Adjust oven rack to the upper-middle portion and heat to 350 degrees. Heat oil over medium heat in an oven-proof skillet; then, add potatoes.
2. Cook potatoes on both sides until browned and crisp. Remove from pan.
3. Add onion and green to pan and cook until onion is translucent.
4. Return the potatoes to the pan and toss with greens. Season with a few shakes of salt and pepper.
5. Meanwhile, beat the eggs and add cheese, salt and pepper, stirring to evenly distribute.
6. Pour the egg mixture over the greens and stir lightly with a fork until the eggs start to set. Once the bottom is firm, use a thin spatula to lift the frittata edge closest to you. Tilt the skillet so the uncooked egg runs underneath. Continue cooking for about 40 seconds and repeat until the egg on top is no longer runny.
5. Transfer the skillet to the oven and bake until the top is dry and set about 2-4 minutes.
6. Run a spatula around the edge of the skillet to loosen the frittata and invert onto a serving plate. Cut into slices. Serve warm, at room-temperature or chilled.
 |
| Frittata prior to inverting on a plate |
 |
| After inverting on a plate |
No comments:
Post a Comment