November 21, 2010

Potato-Greens Frittata

I probably shouldn't be the one to write this recipe since Andrew makes this dish but I'll take a stab (I am bugging him for input).  I would share more recipes but so much of the cooking we do is pretty loose...doesn't follow the recipe or anything too closely.  We started out with the recipe from and have adapted it to our tastes and whatever is in the house.  Maybe between the two, you can figure out a dish that your family loves!

Potato-Greens Frittata

2 T olive oil
4-6 yellow potatoes, sliced thin
2 -4 c. torn swiss chard, or spinach, or kale - they are all good!
2-4 cloves garlic (smoked garlic is good too)
6-10 eggs
1/3 to 1/2 c. milk, enough to be about the same as for scrambled eggs
2-3 cubes pesto (I freeze my pesto in ice cube trays so probably about 1 T. each)
mushrooms (optional, we used chantrelles we froze this Fall)
1/2-1 c. shredded cheddar

Heat oil in oven-proof pan and saute potatoes until they are cooked through and golden.  Stir in the garlic and greens.  Cook the greens down for 3-4 minutes.  Then add the pesto stirring well and cook about 1 minute.  Meanwhile, scramble the eggs and milk together.  Pour into pan with potatoes and greens and cook on medium-low until the eggs are pretty much set (just a little runny on top).  Then, put in the oven and broil to finish cooking.  Once the eggs are cooked through, sprinkle mushrooms and cheese on top.  Return to oven to melt cheese. 

This dish is really adaptable which you quickly figure out if you do a Google search for frittata recipes.  If you don't have pesto, go ahead and used dried basil or Italian seasoning.  We've added sausage too but it's a great meal without the meat.  I like it with a nice salad and perhaps a bread.  It's also a great meal to serve when you have friends over! 

The recipe is fudgy on the amounts because it kind of depends on the size of your pan and how thick you want the frittata.  Pretty much you can't screw it up as long as you don't cook it at too high a heat.  Remember, you don't want to burn the bottom!  

See more yummies at Pennywise Platter Thursday and Vegetarian Foodie Fridays!

1 comment:

Melodie said...

Yum! This looks amazing. I would totally eat this - scarfing it down in minutes. Thanks again for posting over at Vegetarian Foodie Fridays!

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