Swiss Chard and Potato Frittata |
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Prep Time: 40 Minutes Cook Time: 16 Minutes |
Ready In: 56 Minutes Servings: 4 |
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Ingredients:
3/4 lb yukon gold potato, peeled and cut into 1/4 inch pieces |
1 tablespoon olive oil |
1/2 cup chopped onion |
4 cups chopped swiss chard |
4 eggs |
3 egg whites |
1/4 cup chopped green onion |
1/2 cup shredded provolone cheese |
2 tablespoons milk |
1 teaspoon salt |
1/4 teaspoon cayenne pepper |
Directions:
1. Place potatoes in a saucepan.
2. Add a slight amount of water, salt and pepper.
3. Bring to a boil; cook for 5 minutes or until potatoes are tender; drain and set aside.
4. In a large skillet, heat oil on medium-low heat.
5. Saute onion for 5 minutes.
6. Add chard and stir 1 minute or until chard is wilted.
7. Remove from heat and cool slightly.
8. In a large bowl, beat eggs and egg yolks.
9. Stir in potatoes, chard mixture, green onion, cheese, milk, salt, and cayenne; spoon about 1/3 cup of mixture into greased regular size muffin cups or spoon 1 generous tablespoon into greased mini muffin cups.
10. Bake at 375 degrees for 14-16 minutes for regular size muffin cups or 10 minutes for mini muffin cups, or until either is set and slightly puffed.
11. Serve warm.
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