swiss chard & potato frittata
Frittata with swiss chard and potatoes with fresh herbs or seasonal vegetables.
Ingredients
- 3 tablespoon ghee
- 2 shallots peeled and sliced thin
- 1 bunch Swiss chard stem removed and chopped coarsely
- 4 small potatoes about 1 lb, sliced thin
- 1 eggs
- 3 tablespoon heavy cream not ultrapasteurized
- fine sea salt to taste
- ground black pepper to taste
Instructions
- Melt three tablespoons clarified butter in a skillet over a medium flame. Toss peeled and thinly sliced shallots into the skillet and fry in butter until fragrant.
- Add coarsely chopped Swiss chard and thinly sliced potatoes into the skillet and continue to cook until the Swiss chard wilts and the potatoes are tender when pierced by a fork.
- Beat one dozen pastured eggs with three tablespoons heavy cream until the mixture becomes uniform. Season the eggs to your liking with salt and black pepper.
- Reduce the flame to medium-low then pour the beaten eggs and cream into the skillet, over the vegetables. Cook over medium-low until barely set, about six minutes or so.
- Place the frittata in your oven, under the broiler for about six minutes until it is cooked through.
- Serve warm.
