The frittata, an egg-based Italian classic dish, is a great go-to recipe for that mix of vegetables you have from a CSA bag but aren't sure what else to do with. This frittata recipe was inspired by chef and food blogger Kara Lydon's CSA surplus. She describes: "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."
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The frittata, an egg-based Italian classic dish, is a great go-to recipe for that mix of vegetables you have from a CSA bag but aren't sure what else to do with. This frittata recipe was inspired by chef and food blogger Kara Lydon's CSA surplus. She describes: "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."
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Ingredients
- 5 whole potatoes cut into 1/2 cubes
- 2 tbsp olive oil divided
- 1 tsp salt divided
- 1 tsp pepper divided
- 1 bunch kale stems removed, roughly chopped
- 1 clove garlic minced
- 12 whole eggs
- 1/2 cup Greek Yogurt
- 1/4 cup chives chopped
- 1 cup Gruyere Cheese shredded
Servings:
Units:
Instructions
- 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 kale 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.
Recipe Notes
*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.
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