Swiss Chard, Potato, & Aged Cheddar Frittata

Cook your frittatas under the broiler for a fluffy souffle-like center and a crunchy cheesy top

We spent the last week up at the lake in Minnesota with our family. My in-laws have property right on the water and enough space to accommodate a pretty big crew. There were twelve of us and two cute dogs this year, and we divided up meals so that everyone could contribute. For breakfast, I made two big frittatas that were loosely based on this recipe and they were a big hit. The key is to sprinkle the top with cheese (rather than mixing it into the beaten eggs) and then finish cooking the frittatas in the oven so that the cheese melts and browns into a crispy golden crust. The eggs puff up under the hot broiler to take on an almost souffle-like quality that is much lighter and fluffier than traditional frittatas. Leftover frittata slices can be reheated the next day, tucked into bread for an egg sandwich, or eaten at room temperature.


More One-Pan Egg Dishes:
- Mini Spinach & Onion Frittatas
- Crab & Fava Bean Omelet
- Brussels Sprout & Cheddar Frittata


Swiss Chard, Potato, Onion, & Aged Cheddar Frittata:

• Preheat the oven to 400F.
• Peel and dice 1 large russet potato and 1 yellow onion into small pieces.
• In a medium bowl, whisk together 6 eggs, 1/4 c. milk, 1 tsp. salt, 1/2 tsp. pepper, and 1/2 tsp. red chile flakes until light and frothy.
• Heat 1 tbsp. olive oil in a 6"-8" skillet over medium heat.
• Cook the potato for 4-5 minutes, then add in the onion and cook for another 4-5 minutes, or until the vegetables are tender and brown in some places.
• Add in 4 c. baby swiss chard and season with salt and pepper.
• Cook for another 2-3 minutes, or until the chard has wilted.
• Pour the eggs over the vegetables, then sprinkle the top with 1/3 c. grated aged cheddar cheese.
• Bake the frittata for 8-10 minutes, or until just a little jiggly, then transfer to a hot broiler for another 2-3 minutes, or until the top is golden.
• Let cool for a few minutes, then slice into wedges and serve.

Serves three-four