A Delicious Spring Frittata Recipe

We love frittata’s at our house… they’re quick, easy, and versatile, allowing for much substitution and experimentation with whatever ingredients I happen to have on hand – all with delicious results!

A frittata is basically an Italian version of an omelette, they can be made for any meal of the day, and they are a great way to use the vegetables you pick up at the Farmers Market or those that come in your Farm Share.

Although we rarely have frittata leftovers because we love it so much, when we do, we like to make frittata sandwiches like the Italians do for lunch! They are delicious hot or cold. {Yum!}

A word about Frittata Fillings…

“The beauty of a frittata is how flexible it is. If you don’t have a red onion, use green onions or leeks. To lighten up the meal, omit the potatoes and add more leafy greens. Experiment with different cheeses or mix a few together. Some of my other favorite fillings are asparagus, cauliflower, broccoli, bell peppers, mushrooms, and even leftover cooked rice or pasta.” – Linda Ly from The CSA Cookbook

Chard and Cheddar Frittata

Makes 4 – 6 servings

1 Tbl olive oil

1/2 red onion, thinly sliced

4 garlic cloves, minced

1/2 lb. potatoes, thinly sliced

1/2 lb chard leaves, coarsely chopped and stems sliced 1/2 in. thick on the diagonal

1 tsp salt, divided

1/4 cup water

8 eggs

1/2 tsp ground cayenne pepper

1/4 tsp ground black pepper

1 cup shredded sharp cheddar cheese, divided

Preheat the oven to 375 degrees F. Heat a large, nonstick ovenproof skilled over medium-high heat. Coat the bottomm of the pan with the oil, then add the onion and garlic and cook until gragrant, 2 to 3 minutes. Add the potatoes in a single layer, scatter the chard and 1/2 tsp salt over them, then pour in the water. Cover and cook until tender, about 5 minutes.

While the vegetables are cooking, whisk the eggs with the remianing 1/2 tsp of salt, cayenne pepper, black pepper, and 1/2 cup cheese in a medium bowl. Uncover the skillet, stir the vegetables to combine, and let any remaining water cook off.

Spread the vegetables across the skillet and pour the eggs evenly over them. As the edges of the eggs start to set, lift them with a spatula and tilt the pan slightly to let the raw eggs run off to the bottom. Cook until the eggs are set on the bottom and are starting to set on the top, about 5 minutes. Top with the remaining 1/2 cup cheese, then transfer the skillet to the oven and bake until the cheese is melted, the eggs are puffy, and the center feels firm yet springy, about 8 to 10 minutes. Serve the frittata right in the skillet or invert it onto a serving platter and slice into quarters or eighths.

From The CSA Cookbook by Linda Ly

So good, it won’t last long!


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