Swiss Chard & Potato Frittata

By lindaauman

Frittatas with fresh herbs or seasonal vegetables are a main-stay of our diet, and we often serve them on the weekend for a late breakfast or early brunch. In the summertime, we serve them with fresh tomatoes or roasted peppers and goat cheese; in the spring, we serve them packed with garden herbs or occasionally fresh English peas and pea tendrils. In the autumn and winter, hardy greens and potatoes fill our frittatas.

Ingredients

• 3 tablespoons clarified butter or EVOO
• 2 shallots, peeled and sliced thin
• 1 bunch Swiss chard, stem removed and chopped coarsely
• 4 small potatoes (about 1-pound, sliced thin)
• 1 dozen eggs
• 3 tablespoons heavy cream (not ultra pasteurized)
• Unrefined sea salt, to taste
• Black pepper, to taste

Preparation

Step 1

Melt three tablespoons clarified butter in a skillet over a medium flame. Toss peeled and thinly sliced shallots into the skillet and fry in butter until fragrant.

Add coarsely chopped Swiss chard and thinly sliced potatoes into the skillet and continue to cook until the Swiss chard wilts and the potatoes are tender when pierced by a fork.

Beat one dozen pastured eggs with three tablespoons heavy cream until the mixture becomes uniform. Season the eggs to your liking with salt and black pepper.

Reduce the flame to medium-low then pour the beaten eggs and cream into the skillet, over the vegetables. Cook over medium-low until barely set, about six minutes or so.

Place the frittata in your oven, under the broiler for about six minutes until it is cooked through.

Serve warm.