When bellies are rumbling and time is of the essence, consider a hearty frittata. It’s easy to
improvise once you get a hang of the technique.
Recipe by Andrea Grom
Prep time: 15 min
Cook time: 15-20 min
Makes 6-8 servings
Ingredients
*Ingredients currently available at the farmers’ market
● 3 large potatoes*, peeled and sliced
● 3 cups chopped fresh greens* (kale or spinach)
● 1 medium onion*, diced
● 2 cloves garlic*, minced
● 6 large eggs*
● 1/4 tsp salt, to taste
● Freshly milled pepper, to taste
● A dash of freshly ground nutmeg (optional)
● ¾ cup chopped leftover Easter ham* (optional)
● 3-4 tablespoons butter, divided
● ¾ cup shredded cheddar cheese*
Instructions
- Place oven rack on the second level from the top and preheat to broil at 500 F.
- Steam potatoes for 10 minutes or until tender. Remove from heat and drain.
- While potatoes are cooking, add 2 tablespoons of butter to an 8-9” cast-iron skillet on
medium heat. Add onions and garlic and sauté 4-5 minutes until slightly browned. Add
greens and sauté until wilted, about 2-3 minutes. - In a large bowl, whisk eggs, salt, pepper and optional nutmeg. Add potatoes, greens
mixture, and optional ham and stir until combined. - On medium heat, add the remaining butter to the cast-iron skillet, swirling it to coat the
pan. Add the frittata mixture, top with cheese and allow the eggs to partially set, about 5
minutes. - Broil about 7 minutes or until cheese is golden. Remove from oven and test with a knife
to see if eggs are set. If more time is needed, bake 5 minutes at 350 F on the center rack. - Cool, cut into wedges and serve with salad.
