Swiss Chard and Potato Frittata

• Ready In: 56 mins
• Yields: 12-48 frittatas

Ingredients

• 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

Directions

1. Place potatoes in a saucepan.
2. Add a slight amount of water, salt and pepper.
3. Bring to a boil; cook for 5 minutes or until potatoes are tender; drain and set aside.
4. In a large skillet, heat oil on medium-low heat.
5. Saute onion for 5 minutes.
6. Add chard and stir 1 minute or until chard is wilted.
7. Remove from heat and cool slightly.
8. In a large bowl, beat eggs and egg yolks.
9. 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.
10. 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.
11. Serve warm.