Swiss Chard And Potato Frittata Recipes

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SWISS CHARD AND POTATO FRITTATA



Swiss Chard and Potato Frittata image

Make and share this Swiss Chard and Potato Frittata recipe from Food.com.

Provided by ratherbeswimmin

Categories     Breakfast

Time 56m

Yield 12-48 frittatas

Number Of Ingredients 11

3/4 lb yukon gold potato, peeled and cut into 1/4 inch pieces
1 tablespoon olive oil
1/2 cup chopped onion
4 cups chopped swiss chard
4 eggs
3 egg whites
1/4 cup chopped green onion
1/2 cup shredded provolone cheese
2 tablespoons milk
1 teaspoon salt
1/4 teaspoon cayenne pepper

Steps:

  • Place potatoes in a saucepan.
  • Add a slight amount of water, salt and pepper.
  • Bring to a boil; cook for 5 minutes or until potatoes are tender; drain and set aside.
  • In a large skillet, heat oil on medium-low heat.
  • Saute onion for 5 minutes.
  • Add chard and stir 1 minute or until chard is wilted.
  • Remove from heat and cool slightly.
  • In a large bowl, beat eggs and egg yolks.
  • Stir in potatoes, chard mixture, green onion, cheese, milk, salt, and cayenne; spoon about 1/3 cup of mixture into greased regular size muffin cups or spoon 1 generous tablespoon into greased mini muffin cups.
  • Bake at 375 degrees for 14-16 minutes for regular size muffin cups or 10 minutes for mini muffin cups, or until either is set and slightly puffed.
  • Serve warm.

BACON AND POTATO FRITTATA WITH GREENS



Bacon and Potato Frittata with Greens image

This is a wonderful meal anytime of day or night. My grandfather used to make frittatas quite often. Instead of finishing a frittata under the broiler he would cook it halfway, put a plate on top of the pan, flip the pan over, and slide the frittata back into the pan to cook the other side. Sometimes a frittata would stick; other times the hot oil would drip on him as he performed this maneuver. It was during these moments that I learned all the really good Italian curse words I still use to this day.

Provided by Chef John

Categories     Breakfast and Brunch     Potatoes

Time 35m

Yield 8

Number Of Ingredients 9

6 slices bacon, chopped
1 potato, peeled and sliced into thin 1-inch pieces
2 tablespoons water, or as needed
1 clove garlic, thinly sliced
½ teaspoon red pepper flakes
salt and ground black pepper to taste
1 bunch Swiss chard, chopped
8 eggs, beaten
⅓ cup grated Parmesan cheese

Steps:

  • Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
  • Cook and stir bacon in a large oven-proof skillet over medium heat until evenly browned and crispy, about 10 minutes. Drain all but 1 teaspoon bacon grease from the skillet.
  • Stir potato slices, water, garlic, red pepper flakes, salt, and black pepper into bacon; cover the skillet with a lid and cook until potatoes are tender, about 10 minutes.
  • Mix Swiss chard into potato mixture; cook and stir until chard is slightly wilted, 2 to 3 minutes.
  • Pour eggs over potato-chard mixture, stir gently, and remove skillet from heat. Top egg mixture with Parmesan cheese.
  • Broil in the preheated oven until eggs are set and frittata is golden brown around the edges, 3 to 4 minutes.

Nutrition Facts : Calories 150.1 calories, Carbohydrate 6.6 g, Cholesterol 196.5 mg, Fat 8.9 g, Fiber 1.1 g, Protein 11.2 g, SaturatedFat 3.1 g, Sodium 342 mg, Sugar 1 g

FRITTATA OF SWEET POTATOES, SWISS CHARD, PEPPERS AND ONIONS



Frittata of Sweet Potatoes, Swiss Chard, Peppers and Onions image

Posted for safe keeping. I will be making this soon and will add my notes then. One of the best things you can do for your body is give it a substantial breakfast like an Italian-style flat omelet, or frittata. Frittatas are a great way to use leftovers, and they can be made ahead of time and easily packed for travel. As an added bonus, any of this versatile egg dish that's left from breakfast can be made into a tasty sandwich. The Culinary Institute of America's frittata uses nutrient-rich sweet potatoes, but you can make the dish your own by adding just about any ingredient you like.

Provided by Chicagoland Chef du

Categories     Breakfast

Time 1h

Yield 6 serving(s)

Number Of Ingredients 10

1 yellow pepper, roasted and thinly sliced
2 lbs sweet potatoes, about 3
5 eggs, use whole egg
5 egg whites
salt, to taste
black pepper, to taste
2 tablespoons olive oil
1 large Spanish onion, sliced with the grain
1 bunch swiss chard, about 6 oz., Prep as suggested before blanching
1 tablespoon parsley, chopped

Steps:

  • Preheat oven to 350 degrees F.
  • Char the peppers on an open fire or under the broiler. Steam them for five minutes in a bag or covered bowl, and peel. Seed them, then cut into 1/4-inch strips.
  • Prepare Swiss Chard: Both the leaves and the stems of Swiss chard are edible. When preparing the chard for this recipe, remove the stems from the leaves. Slice the stems into ¼-inch pieces and blanch separately from the leaves. The leaves may be cut into spoon-size pieces.
  • Bake potatoes in the oven until they are tender, 20 to 30 minutes. Allow them to cool at room temperature. When the potatoes have cooled, peel them and cut into 1/4-inch slices.
  • Beat eggs and egg whites and season with salt and black pepper.
  • Heat half the oil in a large, 10-inch sauté pan. Add the onions and sauté until brown. Season onions with salt and pepper and allow them to cool.
  • Return sauté pan to stove on medium heat, and add the remaining olive oil. Add a layer of potatoes, followed by 1/3 of the onions, peppers, prepared Swiss chard and parsley.
  • Pour a third of the egg mixture over the vegetables. Repeat until all of the ingredients are in the pan. You may need to push the layers of the frittata down gently so that all of the ingredients are covered by the egg mixture.
  • Place the pan in a 350°F oven for 20 to 25 minutes or until the eggs are all set and the top is golden brown.
  • Slide onto a warm serving platter and let cool for five minutes. Slice and serve.
  • Prep includes prep and stove top time. Cooking time is baking time.

Nutrition Facts : Calories 274.6, Fat 8.8, SaturatedFat 2, Cholesterol 155, Sodium 326.4, Carbohydrate 37.7, Fiber 6.3, Sugar 8.4, Protein 12.4

POTATO AND SWISS CHARD GRATIN



Potato and Swiss Chard Gratin image

Jim Leiken, the executive chef at DBGB Kitchen & Bar, cooked us this hearty, rustic dish of fork-tender potatoes, Swiss chard and bubbling Gruyère that can move easily from a satellite role to the centerpiece of a vegetarian holiday meal.

Provided by Elaine Louie

Categories     casseroles, side dish

Time 1h45m

Yield 6 to 8 servings

Number Of Ingredients 12

Salt
1 pound Swiss chard leaves and slender stems, stems cut into 1/4-inch cubes
2 1/2 cups heavy cream
1 garlic clove, smashed
1 small shallot, sliced
2 thyme sprigs
1 bay leaf
1/4 teaspoon freshly grated nutmeg
3 pounds (6 to 8 medium) Yukon Gold potatoes, peeled
1 tablespoon butter, at room temperature
Pepper
6 ounces grated Gruyère

Steps:

  • Heat the oven to 350 degrees, and place rack in the center. Bring a large pot of lightly salted water to a boil; set a bowl of ice water on the side. Boil the chard leaves until tender, 3 to 5 minutes, then transfer with a slotted spoon to the ice water. Squeeze them dry and chop roughly. Boil the diced stems until tender, 3 to 5 minutes. Drain well and add to chopped chard leaves.
  • In a small saucepan, bring the heavy cream, garlic, shallot, thyme and bay leaf to a simmer. Cook until reduced by half, about 25 minutes. Strain out the solids and add the nutmeg.
  • Meanwhile, slice the potatoes into 1/8-inch-thick rounds with a mandoline or sharp knife. Butter a 12- to 14-inch gratin dish. Assemble the gratin by layering the ingredients in this order: a single, slightly overlapping layer of one-third of the potato slices, a sprinkling of salt and pepper, one-third of the Gruyère, half the Swiss chard and one-third of the reduced cream. Repeat once, and then top with one more layer of potato, salt and pepper, and the rest of the Gruyère and cream.
  • Bake until the top is browned and the potatoes are fork-tender, about 45 minutes.

Nutrition Facts : @context http, Calories 507, UnsaturatedFat 12 grams, Carbohydrate 36 grams, Fat 36 grams, Fiber 5 grams, Protein 13 grams, SaturatedFat 22 grams, Sodium 771 milligrams, Sugar 5 grams, TransFat 0 grams

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