- 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.