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Frittata makes breakfast feel fancy

January 25, 2012|Scott Anderson | Culinary Passion

In the continuation of our breakfast quest using a 12-inch, cast-iron skillet, I combined a recipe I found online with a few ingredients from our well-stocked frugal pantry and fridge. 

I've incorporated some red skin potatoes and some chopped scallions with some rainbow Swiss chard for a beautiful color and brightness of flavor.

If you want to add in some meat, please feel free to experiment. As I see it, the dish is complete and looks great as is, but, again, I too love to change recipes and this one is ripe for the picking. 

As is, it's a great lacto-ovo vegetarian dish but with a few diced and sliced ham or spicy pepperoni you have a meat lovers' paradise.



— Scott C. Anderson is associate food service director and chef with Shepherd University dining services in Shepherdstown, W.Va., and Chef Ambassador to the Wisconsin Milk Marketing Board.



Rainbow Swiss chard frittata


Extra virgin olive oil

2 garlic cloves, minced

4 scallions, chopped

1 mini sweet yellow pepper, chopped

1 cup baby red skin potatoes, thinly sliced

2 cups fresh rainbow Swiss chard, washed and roughly torn or chopped

6 jumbo eggs

3/4 cup freshly grated SarVecchio Parmesan, coarsely grated

1 tablespoon fresh, chopped flat-leaf parsley

1/2 teaspoon chopped cilantro

Coarse sea salt and fresh ground black pepper



Preheat your oven to broil.

In the 12-inch, cast-iron skillet, add a light drizzle of oil to coat the bottom of the pan and over medium heat. Add garlic, scallions and pepper, then sauté 2 to 3 minutes, being careful not to burn the garlic.

Add potatoes and cook another 5 minutes until they are crisp, but not burnt, then add chard to the pan and stir until leaves wilt.

While the chard is wilting, whisk together eggs, cheese, parsley, cilantro and a few grinds of pepper and salt. Pour mixture into the pan and stir lightly to make sure everything is evenly distributed.

Let cook without stirring until the eggs start to set, then transfer pan to the oven and broil until eggs are cooked and have puffed up around the edges. Make sure to watch closely so the frittata does not burn. Hit the pan with a few more grinds of peppers and a pinch of salt before serving, cut into wedges. Serve with fresh watermelon fruit salsa on the side.

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