Thursday, October 10, 2013

farmer's market frittata


We took advantage of a gorgeous Saturday morning and the bounty of nearby farms to pick up some produce at a local farmer's market.  A frittata is a great dish to utilize the items you pick up on a whim: swiss chard, tiny potatoes, and late tomatoes happened to look good, but fill the frittata with whatever you have.  One of my favorite combinations is spinach, tomato, and goat cheese, but really anything works.

farmer's market frittata


10 eggs (you can leave out up to three yolks if desired)
3 tablespoons milk or cream
6 leaves of swiss chard, tough stems removed and chopped into small bite-sized pieces
2-3 small potatoes, sliced thinly into rounds
1-2 roma tomatoes, sliced thinly into rounds
2 cloves garlic, minced

In a skillet, cook potato slices over medium heat until they are fork tender.  Remove and set aside
In a bowl, beat together the eggs and milk.  Mix in the chopped chard and garlic.  Pour this mixture into a cast iron skillet.  Arrange potatoes and tomatoes on top.  Place skillet over medium-low heat.  Cook for a few minutes, just until the egg starts to set.  Then transfer the skillet to an oven set to broil.  Broil the frittata until the top is golden and starts to puff.  Slice into wedges and enjoy!

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