365: Day 195

7/15/13: Another heat wave, another splash park.

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Cook's notes: I took a break from cooking on Sunday night, so I was ready to test out a new and easy frittata combo for dinner tonight. It was delicious, I will definitely make this again!

Frittata with Potatoes, Spinach and Goat Cheese

CATEGORIES

 vegetarian, breakfast

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INGREDIENTS

• • 1 tablespoon olive oil
  • 2 garlic cloves, minced
  • 1/4 cup chopped onions or shallots
  • salt and pepper to taste
  • Handful of fingerling potatoes, thinly sliced into “coins” (enough to cover the bottom of a 12" skillet)
  • 2 cups fresh Swiss chard or spinach, washed and roughly chopped
  • 8 eggs
  • 1/2 cup milk
  • freshly grated Parmesan or ricotta salata or goat cheese
  • 1 tablespoon fresh chopped herbs (such as parsley, mint, or basil)

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INSTRUCTIONS

• 1. Preheat broiler. In a large cast iron (or ovenproof) skillet, heat oil over medium heat. Add garlic, onions, salt and pepper and cook about 1 minute being careful to nestle the garlic in the onions so it doesn’t burn. Add potatoes and cook another 5 minutes until they are crispy and mostly cooked through. Add chard/spinach to the pan and stir until leaves wilt. Meanwhile, whisk together eggs, milk and herbs. Pour eggs into the pan and stir lightly to make sure chard and potatoes are evenly distributed. Let cook without stirring about 2 minutes. Top with cheese of choice before transferring to the oven and broil until eggs are cooked on top, 2-3 minutes. Cut into pizza-like wedges.