I made this frittata last week (as you may have already seen on instagram), but I have to tell you, I have not stopped thinking about it since.
Ok, maybe there were a few moments where I wasn’t thinking about it, but it’s been on my mind because it was so. dang. delicious.
We got spring onions, green garlic, chives, and rainbow chard in our CSA box last week, so into the frittata those went, along with potatoes.
Once the veggies and potatoes were cooked, they got layered into the ovenproof pan:
Covered with eggs + milk + chives + s&p + cheeeeeese:
5 minutes on the stove, 15 in the oven and voila, frittata:
Here’s a little more detail for you:
Potato, Spring Onion and Rainbow Chard Frittata
serves 4 as a meal
- 2 small to medium russet potatoes, peeled and sliced into 1/4″ discs (feel free to use red/yukon/whatever potatoes you have — no need to peel those)
- 1 bunch spring onions (scallions), white and light green parts sliced (I used 4 GIANT spring onions, so don’t skimp! If you get yours at TJ’s, use the whole bag — it’s going to look like A LOT of onions, but it’ll be great, don’t worry.)
- 1 stalk green garlic, white and light green part minced
- 1 bunch rainbow chard, stems removed and leaves torn
- 12 eggs
- generous splash of milk – about 1/4 cup (I used half and half)
- fresh chives, snipped into 1/4″ pieces
- cheese, grated (I used about 2/3 of a block of a sharp farmhouse cheddar*)
- olive oil
- salt and pepper
- Preheat oven to 450°.
- Place potato rounds on a sheet pan in a single layer. Drizzle with olive oil, salt and pepper. Bake until fully cooked and the bottom is brown and crispy (20-30 minutes). Remove from oven and lower oven to 400°.
- In a large ovenproof skillet over medium heat, add some olive oil, spring onions, green garlic, salt and pepper. Saute until softened and fragrant — 5 minutes. Add rainbow chard and saute another 5 minutes, until leaves are wilted. Remove everything from pan and set aside.
- Whisk together eggs, milk, chives, salt and pepper. Stir in cheese.
- Place potatoes into the ovenproof skillet in a single layer on the bottom, over medium-high heat. Top with onion/chard mixture, then pour the egg mixture over the top. Let sit for 5 minutes (no stirring!) until edges are just beginning to set.
- Place skillet into the oven and bake until fully set, about 15 minutes. Remove from oven and let sit for 10 minutes before slicing.
*any sharp cheese would work well here — swiss, fontina, smoked cheddar or gouda… the possibilities are endless!