Prep 40 mins
Cook 16 mins
- 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
- 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.
Its been a green week.....loads of frozen kale and swiss chard to use in various recipes. Tonight the frittata was a welcome meal. Didn't have green onion so we subbed in chives and cooked everything in the fry pan.
I made these with spinach (in place of the swiss chard), 1/2 t. salt and 1/8 t. cayenne pepper with excellent results for a "tea themed" baby shower. I'll be making these again, they're very flavorful.
YUMMY!!!!!!!! So perfect as the swiss chard is popped up and growing fine at the cottage. At home the rabbits enjoyed it :-(.
I made this for breakfast for company and they all thought it was stupendous. Great flavors, easy to do in a toaster oven, too hot for the regular oven. This surely will be made all year long. I did reduce th cayenne to half for personal tastes, perfect that way for us. Thank you so much! Made for All You Could Cook Buffet, Special Event. 2011