Schatzi: Despondent over my puny Bright Lights that never recovered from our decidedly odd winter here in the Northwest, I picked up a bag of Swiss Chard at Trader Joe’s and made this little (okay, large) dinner frittata for Eli, Maiya, Handsome Jon, and myself. I made it a long time ago for my vegetarian boyfriend and my mother, and thought it was great for long spring evenings. Instead of parsley, however, since mine are not yet well established, I used fresh thyme, which I had tons of; I used less, however, due to thyme’s more aggresive flavor. We began the meal with a salad of baby lettuces, and finished with a Rhubarb Upside Down Cake I made this afternoon.
From April 2000 Cooking Light.
- 2 cups russet potato, diced (about 3/4 pound)
- 1/2 teaspoon salt, divided
- 6 cups Swiss chard,coarsely chopped (about 8 ounces)
- 1/3 cup water
- 1/3 cup fat-free milk
- scant 1/4 cup fresh thyme
- 1/4 teaspoon black pepper
- 4 large egg whites
- 3 large eggs
- 1-1/2 teaspoons butter
- Cooking spray or oil
- 1 cup fontina, shredded (about 4 oz)
1. In a small pot, cover potatoes with water and bring to a boil. Cook 8 minutes or until tender, then drain and cool. Toss potato with 1/4 teaspoon salt Set aside.
2. Over medium heat, cook the Swiss chard and water in a large covered saucepan for 10 minutes, or until Swiss chard is tender. Drain and set aside.
3. Whisk together 1/4 teaspoon salt, milk, thyme, pepper, and eggs in a large bowl, then stir in potato and Swiss chard. Lightly oil or nonstick spray a medium nonstick saucepan, then melt butter over medium heat. Pour egg mixture into pan and cover. Reduce heat slightly, and cook 10 minutes until almost set.
4. Preheat broiler and wrap handle of skillet with foil. Sprinkle frittata with cheese and broil 5 minutes, or until golden brown.
5. Cut into four wedges and serve.