Farm Frittata with Chard, Potato & Crumbled Goat
Frittatas are a dream come true when you can’t decide what to eat for dinner - or breakfast - or lunch! They are so forgiving of the ingredients you have on hand. The Chard + Stems can be swapped out for Beet Greens + Stems, Spinach, or Kale. You could add cooked beans or day old cornbread to the pan after you cook the Chard Stems and skip the Potato. If Prosciutto is harder to come by, fry up some bacon, use the fat to cook the dish and crumble the pre-cooked bacon over the top before pouring in the egg. Or skip the meat altogether! Fresh seasonal herbs are lovely chopped and whisked into the egg too.
This is how we did it with the veggies growing this week...
Ingredients:
2 tablespoon Olive Oil
1 Lg Spring Green Onion (or 1 Sm White Onion), finely sliced
1 Good Handful Farm Potatoes (or 1 Lg Yukon Gold), finely sliced & cut into approx 1 inch pieces
1 bunch Swiss Chard: greens cut into thin strips & chopped, stems finely sliced
1/2 tsp Red Pepper Flakes (optional)
1/2 tsp Salt (taste your prosciutto first - it can be quite salty in which case just add a pinch of salt here and salt to taste at the table)
1/4 tsp Black Pepper
6 Lg Eggs / 8 Med, beaten with 2 TBS Milk or dairy substitute
Healthy pinch Powdered Nutmeg
1/2 cup Goat Cheese, crumbled (Feta is also good)
4 slices Prosciutto, cut into thin slices (scissors are great here)
~ we used Prosciutto from AB Vannoy Hams - they have been operating here in the Blue Ridge since 1930! You can buy it locally from our friends at Zadies Market
Heat Olive Oil in a 12-inch cast iron or heavy skillet over medium heat.
Scramble the Eggs with Milk and Nutmeg Powder and set aside
Stir the Onion into the pan until it softens, about 2 minutes.
Add the Potato slices, stir into the oil mixture, spread across the pan and cover for 2 minutes. Flip the potatoes over and cover for another 2 minutes until tender. 4-5 minutes total.
Stir in the Chard Stems and cover for about 3 minutes until just tender.
Add the Swiss chard leaves in bunches, adding more greens as they wilt and room allows. Sprinkle the Red Pepper Flake, Black Pepper and Salt (if needed) over top. Total cook time about 2 minutes or until the greens are all wilted.
Set the oven rack to the second highest position and preheat the broiler.
Crumble and sprinkle the Goat Cheese into the skillet and pour the eggs evenly over the entire dish.
Sprinkle the Prosciutto slices across the top, reduce heat to medium low and cook for 3 minutes.
Transfer the pan to the broiler and broil for about 3-4 minutes or until the eggs are set and the top has browned.
Remove the frittata from the oven and let rest for 3 minutes before cutting into wedges. Serve hot or at room temperature. Frittata leftovers also freeze well