Ingredients for Swiss Chard And Potato Frittata
- Yukon Gold Potato
- Olive Oil
- 1 medium yellow onion, finely chopped
- Swiss Chard
- 6 large eggs
- Egg Whites
- 2 tablespoons chopped green onions
- Provolone Cheese
- 2 tablespoons milk
- 1/2 teaspoon salt
- Cayenne Pepper
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How to Make Swiss Chard And Potato Frittata
- Peel and cube 1 pound of potatoes. Place in a medium saucepan.
- Add 1/2 cup of water, 1/2 teaspoon salt, and 1/4 teaspoon black pepper to the potatoes.
- Bring to a boil, then reduce heat and simmer for 5-7 minutes, or until potatoes are tender but not mushy. Drain and set aside to cool.
- While potatoes cook, finely chop 1 medium yellow onion.
- Heat 1 tablespoon of olive oil in a large skillet over medium-low heat. Sauté the onion for 5 minutes, until softened.
- Add 10 ounces of Swiss chard, roughly chopped, and stir for 1-2 minutes, or until wilted. Remove from heat and let cool slightly.
- In a large bowl, whisk together 6 large eggs and 2 large egg yolks.
- Stir in the cooled potatoes, chard mixture, 2 tablespoons chopped green onions, 1/2 cup shredded cheddar cheese (or cheese of your choice), 2 tablespoons milk, 1/4 teaspoon salt, and a pinch of cayenne pepper.
- Preheat oven to 375°F (190°C). Grease a 12-cup regular muffin tin or a mini muffin tin.
- Spoon about 1/3 cup of the frittata mixture into each regular-sized muffin cup, or 1 generous tablespoon into each mini muffin cup.
- Bake for 14-16 minutes for regular-sized muffins, or 10-12 minutes for mini muffins, or until set and lightly puffed.
- Let cool slightly before serving warm. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
3g
Fat
8g
Carbs
2g
