Greens, Potato, and Parmesan Frittata  

1 potato, peeled and diced
1 bunch Swiss chard, chopped (or other leafy green, like kale or spinach)
1 Tbs olive oil
1/2 cup, yellow onion, diced
8 eggs, beaten
1/2 tsp salt
1 tablespoon parsley and chives, chopped
1/4 teaspoon crushed red pepper flakes
1/4 cup mozzarella cheese, shredded
½ cup Parmesan cheese, shredded

In a large saucepan, cook the potato in boiling, salted water until done about 3 minutes. Remove the potato from the water with a slotted spoon, then add the Swiss chard to the same water, cooking for 1 minute, until wilted. Then drain the water.
In a large bowl, whisk the eggs, add fresh herbs, red pepper flakes, salt, mozzarella, and half the parmesan cheese and gently whisk until well combined, set aside.
In a 10-inch non-stick skillet, add the olive oil, onions and potatoes; sauté until golden brown, about 5 min. Add Swiss chard and combine. Pour the egg mixture into the skillet. With a fork, gently move the egg mixture from side to side as it begins to cook to ensure that it cooks evenly. Do this until the eggs start to solidify and a crust begins to form around the edges. This takes about 5-8 minutes. Give the pan handle a jiggle, and when the eggs appear nearly set, remove the pan from the stove top. Sprinkle the top of the frittata with remaining half of parmesan cheese and place under the broiler. Broil for 4-5 minutes, or until the top begins to puff up and turn golden brown. Keep a close eye on it so it doesn’t burn. Once nicely browned, let cool for a couple of minutes before slicing.

Rancho Piccolo      |     1120 Commerce Avenue # 7, Atwater, CA 95301      |     (209) 201-1053      |

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