Wash the Swiss chard leaves and pat dry with a paper towel. Remove stems then, roll the leaves into a tight bundle,and fine chop.
Heat the oil in a medium size skillet, over medium heat. When the oil is hot, add the garlic and onion. Saute until the onion turns gold in color,about 10 min. Mix in the potato, and cover the skillet. Cook, stirring occasionally, until the potato is tender,10-15 minutes.
Remove the lid from the skillet, and pile on the Swiss chard. Cover again and cook, tossing occasionally until the leaves are wilted, about 5 minutes. Remove from the skillet and plate to cool. Wipe the skillet clean, then add the butter to the skillet and heat over low heat.
Beat the eggs in a large bowl. Add cheese, salt, and pepper. Fold in the vegetable mixture, then pour into the hot skillet. When the edges of the frittata begin to set, about 5 minutes, loosen the edges and tilt the pan to allow the liquid egg to set. Do this occasionally until almost completely set, about 15 minutes. Pre heat your broiler and cook the frittata for another minute or until the top is set. Allow to cool, cut into wedges and enjoy
Serving
Suggestions
Great anytime of day or night
Originally Submitted
7/23/2010
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