Better Breakfasts : Purple Potato Crusted Frittata with Swiss Chard

Purple Potato Crusted Frittata

Late August brings a new variety of veggies ready to eat from our garden.   While we are saying good-bye to lettuce, we have bountiful supplies of green beans, Swiss chard, kale, zucchini, crookneck, onions, carrots, cucumbers, beets, corn, and potatoes (russets, golden Yukon’s and purple potatoes).  Oh my!! And yes, I am trying to put food up like crazy.  But we have much to share as well.

Here is a quick and easy fresh recipe that was inspired by our first crop of purple potatoes.  It’s been a favorite ever since!

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 We occasionally cook and eat outdoors in a simple outdoor kitchen on our deck.  It was here that I first created this simple recipe.  It’s such a treat to enjoy cooking and eating breakfast outdoors in the quiet early morning hours.  I will be sad to say good-bye to summer for this reason alone.

This is very simple.  Try making it your own by adding other ingredients or you can keep it simple like I do. Please share your ideas for other readers to try!

Here’s the recipe-

Purple Potato Crusted Frittata with Swiss Chard (serves 4 – 6 generously)

2 tablespoons olive oil

1 cup purple potatoes, sliced thin

4 cups well packed Swiss chard, chopped

6 eggs

1/2 teaspoon sea salt

freshly ground black pepper

1/2 teaspoon baking powder

1/4 cup grated parmesan cheese (optional)

Directions:

Preheat your oven broiler on high.  Make sure your oven rack is two notches down from the top.

Heat a well seasoned cast iron skillet on a medium flame.  Add olive oil and when hot place potatoes in one layer over the bottom of pan.  The pan should be hot enough that when you add the potatoes, they sizzle.  Salt and pepper the potatoes.  Let them cook for 4 minutes, or until crispy.

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Add chopped Swiss chard to the potatoes placing them on top of the potatoes without stirring them in.  Cover and let steam until the chard wilts, about 3 – 4 minutes.

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Beat eggs with 1/2 teaspoon sea salt. freshly ground black pepper and 1/2 teaspoon baking powder.

Once chard is wilted, pour beaten eggs over vegetables.  Let cook on medium heat for about 5 minutes, uncovered, until edges are cooked through.

Place cast iron pan under broiler to finish cooking through for another 4-5 minutes.  Remove from oven, sprinkle with parmesan cheese and return to brown for a minute or two.

Remove and let cool 10 minutes before serving.


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Enjoy, and thanks for stopping by!

Amy

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