SWISS CHARD AND POTATO FRITTATA
Make and share this Swiss Chard and Potato Frittata recipe from Food.com.
Provided by ratherbeswimmin
Categories Breakfast
Time 56m
Yield 12-48 frittatas
Number Of Ingredients 11
Steps:
- Place potatoes in a saucepan.
- Add a slight amount of water, salt and pepper.
- Bring to a boil; cook for 5 minutes or until potatoes are tender; drain and set aside.
- In a large skillet, heat oil on medium-low heat.
- Saute onion for 5 minutes.
- Add chard and stir 1 minute or until chard is wilted.
- Remove from heat and cool slightly.
- In a large bowl, beat eggs and egg yolks.
- 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.
- 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.
- Serve warm.
FRITTATA OF SWEET POTATOES, SWISS CHARD, PEPPERS AND ONIONS
Posted for safe keeping. I will be making this soon and will add my notes then. One of the best things you can do for your body is give it a substantial breakfast like an Italian-style flat omelet, or frittata. Frittatas are a great way to use leftovers, and they can be made ahead of time and easily packed for travel. As an added bonus, any of this versatile egg dish that's left from breakfast can be made into a tasty sandwich. The Culinary Institute of America's frittata uses nutrient-rich sweet potatoes, but you can make the dish your own by adding just about any ingredient you like.
Provided by Chicagoland Chef du
Categories Breakfast
Time 1h
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F.
- Char the peppers on an open fire or under the broiler. Steam them for five minutes in a bag or covered bowl, and peel. Seed them, then cut into 1/4-inch strips.
- Prepare Swiss Chard: Both the leaves and the stems of Swiss chard are edible. When preparing the chard for this recipe, remove the stems from the leaves. Slice the stems into ¼-inch pieces and blanch separately from the leaves. The leaves may be cut into spoon-size pieces.
- Bake potatoes in the oven until they are tender, 20 to 30 minutes. Allow them to cool at room temperature. When the potatoes have cooled, peel them and cut into 1/4-inch slices.
- Beat eggs and egg whites and season with salt and black pepper.
- Heat half the oil in a large, 10-inch sauté pan. Add the onions and sauté until brown. Season onions with salt and pepper and allow them to cool.
- Return sauté pan to stove on medium heat, and add the remaining olive oil. Add a layer of potatoes, followed by 1/3 of the onions, peppers, prepared Swiss chard and parsley.
- Pour a third of the egg mixture over the vegetables. Repeat until all of the ingredients are in the pan. You may need to push the layers of the frittata down gently so that all of the ingredients are covered by the egg mixture.
- Place the pan in a 350°F oven for 20 to 25 minutes or until the eggs are all set and the top is golden brown.
- Slide onto a warm serving platter and let cool for five minutes. Slice and serve.
- Prep includes prep and stove top time. Cooking time is baking time.
Nutrition Facts : Calories 274.6, Fat 8.8, SaturatedFat 2, Cholesterol 155, Sodium 326.4, Carbohydrate 37.7, Fiber 6.3, Sugar 8.4, Protein 12.4
POTATO AND ONION FRITTATA
A frittata can be served at any temperature; warm, room temperature or even cold. This makes an ideal do-ahead dish for almost any occasion. From wanigan.com
Provided by FrVanilla
Categories Breakfast
Time 11m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Place potatoes in medium saucepan with enough water to cover by one inch. Bring to a boil, then gently boil potatoes, until tender when pierced with knife, 15 to 20 minutes. Drain potatoes and let cool. Peel and cut into 1/4-inch-thick slices.
- Meanwhile, in large bowl, whisk eggs until frothy. Add cheese, parsley, salt and pepper, and whisk until blended.
- Preheat oven to 350°F In large ovenproof skillet, heat oil over medium heat. Add onion and cook, stirring often, until lightly golden, 10 to 12 minutes. Add garlic and cook, stirring often, 1 minute. Add butter and reduce heat to medium-low. Add potatoes and mix. Slowly pour eggs into pan; do not stir. Cook, undisturbed, 2 minutes.
- Transfer skillet to oven and bake until eggs are cooked through, 15 to 18 minutes. Remove from oven and let sit 2 minutes, then loosen with spatula and slide onto serving plate. Let cool 5 minutes before slicing.
SWISS CHEESE FRITTATA WITH POTATOES AND CARAMELIZED ONIONS
I found this recipe online and it sounds so good, so posting for safe keeping until I get around to making it.
Provided by diner524
Categories Breakfast
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- In a medium skillet melt butter over medium heat. Add onions, salt and pepper. Cook, stirring often and adding water by the drop, to avoid scoorching, until onions are very soft and deep golden brown, 15-20 minutes. Add in the vinegar and sugar and reduce until the onions are glazed. Keep warm.
- Parboil the potatoes in salted water 3/4 of the way done, about 15 minutes, and then drain and cool until able to handle. Cut them into 1/4 inch cubes.
- In a 9-10 inch ovenproof skillet, heat the oil over medium heat. Add the potatoes, 1/2 teaspoon salt and 1/8 teaspoon pepper. Cook, uncovered, turning occasionally, until they are browned, 12-15 minutes. Spread potatoes out evenly in skillet.
- Position the broiler rack about 6 inches from the source of heat and preheat the broiler.
- In a medium bowl, whisk the eggs, rosemary (if using), the remaining 1/2 teaspoon salt and 1/8 teaspoon pepper, caramelized onions and half the cheese until well-combined. Pour over the potatoes and reduce the heat to medium-low. Using a rubber spatula, lift up the cooked part of the frittata and tilt the skillet to allow the uncooked eggs to run underneath. Continue cooking, occasionally lifting the frittata and tilting the skillet as described until the top is almost set, approximately 5 minutes. Sprinkle with remaining cheese. Broil until the frittata is puffed and the top is set,.
- approximately 1 minute.
Nutrition Facts : Calories 640.6, Fat 36.5, SaturatedFat 16.1, Cholesterol 519.5, Sodium 1012.2, Carbohydrate 46.9, Fiber 4.4, Sugar 7.9, Protein 31.3
ALLESSIO'S FRITTATA - TOMATOES AND SWEET PEPPERS
A simple delicious frittata with a little heat to it. I bake it in the oven at 325, i find it easier, however whichever you prefer
Provided by MarraMamba
Categories Lunch/Snacks
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Heat 2 tablespoons of olive oil in a large frying pan over medium heat. Add the onions and cook for 4 minutes or until the onions are transparent. Add the sweet and hot pepper, and the tomatoes; cook for 2 to 3 minutes and let cool in the pan.
- Crack the eggs into a bowl and beat in the cheese and salt. Add the cooled sautéed onions to the egg mixture and stir well. Wipe out the frying pan with a paper towel and add 1 teaspoon of olive oil to the pan. Heat the oil and then pour the egg mixture into the pan. Cover and cook for 5 or 6 minutes. When the liquid is set and the frittata moves easily in the pan, put a large plate over the pan and flip the frittata out onto the plate. Add another teaspoon of olive oil to the pan and carefully slip the frittata back in to cook the other side. Cover and cook for another 4 to 5 minutes.
- If cooking in the oven, preheat to 325, dont cover and just place in oven for approx 20 min or desired doneness. I put extra parmesan over the top for the last 5 minutes.
- Slide the frittata onto a serving platter; slice into wedges and serve immediately.
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SWISS CHARD, LEEK AND SWEET POTATO FRITTATA - SIMPLE BITES
From simplebites.net
5/5 (2)Total Time 50 minsCategory Main DishesCalories 316 per serving
- Preheat the oven to 375°F and place an oven rack in the top position. Cut a 10-inch round of parchment and line a pie plate or a 9-inch round casserole dish.
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- Remove the outer leaves of the leek, then cut in quarters lengthwise. Chop into 1/2 -inch pieces, cutting the leek crosswise. You should have about 1 1/2 cups (save the rest for another recipe or vegetable stock). Add the leek to the pan and sauté along with the sweet potato for 5 minutes. When the sweet potato is quite soft and the leek a nice bright green, scrape them both into the prepared pie pan.
- Chop the chard stems crosswise into 1/2-inch pieces. Roll up the leaves and slice them into ribbons. Return the skillet to the heat and add the remaining butter. Toss in the chard stems and cook for 2 minutes, then add the leaves and cook for a few more. Everything should be wilted. Add the cooked chard to the pie pan.
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