Throw leftover or excess veggies into a frittata for an easy weeknight dinner. This Swiss Chard Potato Chive Frittata can easily be adapted for what veggies you have on hand.
With a CSA comes much needed creativity and recipe inspiration for those days when it seems like you have four different vegetables to use up and you don’t know what to do with them. Frittatas have been one of my go-to-dishes for just that. But now I have a new favorite veggie-user-upper-meal to share with ya’ll and that is the glorious frittata.
A frittata is an egg-based Italian dish, which is probably why I have fond memories of my Italian great-grandmother making frittatas for dinner when I would stay over at their house as kid. Well Nani, I’m sorry it took me so long to hop on the frittata train but I’m on now and there’s no turning back.
Frittatas are kind of like a big ol’ thick omelette or a quiche minus the crust. You essentially just whisk eggs, add your protein, veggies, and cheeses, cook, and voila! The true beauty of a frittata though lies in its versatility. You can throw whatever the heck ya want in it! That means those leftover veggies from last night’s dinner? Totally game for tonight’s frittata. And you can change it up with the season to keep it fresh. As we’re in that awkward summer to fall transition –> use up your dark leafy greens, tomatoes, corn, potatoes, peppers, etc. And once fall is officially in full force, change it up with some cubed butternut squash or pumpkin.
Today’s frittata comes to you via my CSA surplus. Specifically the potato, swiss chard, and chive surplus. One key to a frittata is adding a flavor punch – whether it be garlic, onions, fresh herbs or spices. So for this frittata, I let the chives do the flavor work. I also added some Greek yogurt in place of cream to make the frittata richer and a little more nutritious.
- 5 new potatoes, cut into 1/2 inch cubes
- 2 tbsp olive oil, divided
- 1 tsp salt, divided
- 1 tsp pepper, divided
- 1 bunch swiss chard, stems removed, and roughly chopped
- 1 clove garlic, minced
- 12 eggs
- 1/2 cup Greek yogurt
- 1/4 cup chopped chives
- 1 cup shredded Gruyere cheese
- Preheat the oven to 425 degrees F. Toss potatoes with 1 tbsp olive oil, 1/4 tsp salt and 1/4 tsp pepper. Roast in a casserole dish or on a baking sheet for 20-30 minutes, or until tender and crispy. Let cool.*
- Add 1 tbsp olive oil to sautee pan over medium-high heat. Add swiss chard and 1/4 cup water and cover for 5 minutes. Remove cover, add garlic, and turn heat down to low and let cook for another 10-20 minutes, or until chard is wilted and water is evaporated. Sprinkle with 1/4 tsp salt and 1/4 tsp pepper. Let cool.*
- In a medium mixing bowl, whisk eggs and Greek yogurt until combined. Add chives and mix together. Season with 1/2 tsp salt and 1/2 tsp pepper.
- Preheat oven to 350 degrees F. In a 10-inch cast iron pan, add roasted potatoes, swiss chard, and cheese. Pour egg mix over top. Heat on the stovetop over medium heat for 5 minutes.
- Transfer to oven and bake for 25-30 minutes, or until frittata is set.** Let cool for 5 minutes or so.
*To save time, use leftover vegetables or prepare the veggies ahead of time.
**To check if the frittata is set, pierce the middle of the frittata with a knife and if the eggs run, cook longer.
Tell me, are you on the frittata train? What are your favorite add-ins?