I have to say I wasn’t a huge fan of frittatas, until I actually had one made for me and had to try it. I’m a huge fan, especially when it’s so easy and can be done the day before. Bit PLUS in my book! This recipe is definitely a mixture of two separate ones. One with leftover pasta, another a simple frittata. Between the two, it’s a delicious popping of flavors as you eat, and a tasty option for tossing together leftovers.
1 Red Potato, diced & cooked or 1 C Gourmet Texas Pasta Roasted Garlic & Jalapeno Linguini, cooked
1 TBSP Extra Virgin Olive Oil
1 Yellow Onion, chopped into bite size pieces
1 Garlic Clove, minced
1 bunch Swiss Chard, leaves removed & chopped
Salt & Pepper to taste
1/2 C Grated Sharp Cheddar Cheese
1/4 C Grated Parmesan Cheese
1 TBSP Butter
- Preheat the oven to 400 degrees.
- Using a large skillet, in the EVOO, saute the onions until soft, add garlic and cook for 1 min over medium-high heat.
- Add the Swiss Chard, cover, and cook until the chard is completely soft. Add splashes of water to ensure the Swiss chard is cooked and softened, not hard. Be sure to cook off any excess moisture.
- In a large bowl, whisk the eggs with the salt and cheeses, then stir in the chard and onion mixture and the potatoes (or pasta).
- Heat the butter in a medium skillet or small pan over medium heat until foaming, then add the egg mixture.
- Cook until the bottom and sides begin to set, transfer to the oven and continue cooking until the center is solid (approx. 10-15 mins.).