Autumn Frittata

This recipe is an adaptation of one published in Mollie Katzen’s Sunlight Cafe. It’s perfect in the fall when Swiss chard has felt a frost, red potatoes abound, and red onions do too. Just don’t make the mistake of substituting red chard for green, which can turn the whole frittata an unappetizing shade of brown. This dish is nice warm or at room temperature, and it comes together easily. It takes substitutions and additions well, so let your imagination do the cooking!

Serves 4-6

Ingredients

2 large stalks green Swiss chard
1 cup baby spinach leaves
2-1/2 tablespoons unsalted butter
1 leek, white and light green parts only, sliced into 1/2″ pieces
2 cups sliced red onion
2 cups thinly sliced unpeeled red potato
1 teaspoon fine sea salt
2 teaspoons fresh rosemary leaves or 1 teaspoon dried rosemary
4 sundried tomatoes (oil packed or rehydrated), thinly sliced
2 teaspoons minced fresh garlic
8 large organic eggs
freshly ground black pepper
4 ounces goat cheese

Recipe

1. Remove and chop the chard leaves, and cut the stems into 1/2″ pieces. Keep the leaves and stems in separate containers and set aside. Chop the spinach leaves and set them aside with the chard leaves.

2. Heat 1 tablespoon of butter in a 10″ cast iron skillet and add the leek, onion, potato, 1/2 teaspoon of sea salt and rosemary. Saute for about 5 minutes over a medium heat, then cover and cook for about 10 minutes more, stirring occasionally until the potato slices are tender.

3. Stir in the chard stems and saute for about 2 minutes. Then add the chard and spinach leaves, along with the sundried tomatoes and garlic, and saute for another minute or so–until the leaves are wilted but still bright green. Remove the pan from the heat.

4. Break the eggs into a very large bowl, add the remaining 1/2 teaspoon salt, and beat well with a whisk. Add the cooled vegetables, grind in some black pepper, and crumble in the goat cheese. Stir until everything is fairly evenly distributed. Clean and dry the skillet and return it to the stove. Preheat the broiler.

5. When the skillet is warm, add the remaining 1-1/2 tablespoons of butter, wait about 30 seconds and swirl to coat the pan. Pour in the vegetable-egg mixture and let it cook undisturbed over a medium heat for 3-4 minutes, or until the eggs are set on the bottom and sides.

6. Transfer the skillet to a preheated broiler, and broil for about 3 minutes or until the frittata is firm in the center. Remove the pan from the broiler and run a rubber spatula around the edge to loosen the frittata. Slide or invert it onto a large plate and serve hot, warm or at room temperature, cut into wedges.