Roasted Fingerling Potatoes and Winter Greens Frittata
Serves: 5
  • 2 tablespoons olive oil
  • ½ cup chopped white onion
  • 1½ to 2 cups chopped Swiss chard or Kale
  • 1 clove garlic, minced
  • 1 cup roasted potatoes (recipe above)
  • 10 eggs
  • ¼ cup heavy cream
  • ½ cup grated Toscano or Parmesan cheese
  • Kosher salt and freshly cracked black pepper to taste
  • 1 tablespoon chopped flat leaf parsley
  • ½ tablespoon chopped chives
  1. In a well seasoned cast iron skillet, heat the olive oil over medium-high heat. Add the onion and cook until translucent. Stir in the chopped greens and minced garlic; cook until the greens are wilted. Add the roasted fingerling potatoes to the skillet and toss to combine. Remove ½ cup of the potato and greens mixture and set aside.
  2. Preheat the broiler. While the vegetables are cooking, beat together the eggs, heavy cream, and salt and pepper to taste. Pour the egg mixture into the skillet and cook over medium-low heat using a heatproof spatula to stir and push the egg from the edges of the pan towards the center in deliberate strokes to form large curds. Continue until the eggs are almost cooked, wet on top but otherwise set, about 2-3 minutes.
  3. Pile the reserved vegetables in the center of the frittata then sprinkle with the cheese. Place the skillet under the broiler and cook until the eggs are set and the top has puffed slightly like a souffle, about 1 – 1.5 minutes. Watch closely so that your frittata doesn't burn!
  4. To serve, top the frittata with the fresh herbs and a few grinds of fresh cracked pepper.
Recipe by Potluck at Oh My Veggies at