Swiss Chard Frittata

Ingredients

• 1/2 bunch Swiss chard (8 ounces)

• 1/4 cup olive oil, divided

• 1 pound Yukon red potatoes, unpeeled, diced into 1/2-inch pieces

• 1 medium-size onion, chopped

• 1 garlic clove, minced

• 1/2 teaspoon smoked paprika

• 1/2 teaspoon salt

• 1/4 teaspoon freshly ground black pepper

• 6 large eggs

Instructions

1. Remove the leaves from the stems of the Swiss chard. Trim any tough edges off the bottom of the stems and chop the remaining tender parts. Chop the chard leaves, keeping them separate from the chopped stems.

2. Heat 1 tablespoon of the oil over medium heat in a 10-inch cast-iron or nonstick, ovenproof skillet. Add the Swiss chard stems and cook, stirring occasionally, until they are firm-tender, 3 to 4 minutes, then add the leaves and cook until they are just wilted, 1 minute more. Transfer the chard to a bowl.

3. Lower the heat to medium-low and add the remaining 3 tablespoons of oil to the skillet. Add the potatoes and onion and cook, stirring occasionally, until the potatoes are tender but not browned, about 15 minutes.

4. Stir in the garlic and cook for 1 minute more. Return the Swiss chard to the skillet, add the smoked paprika, salt, and pepper and stir to combine.

5. Pour the eggs evenly over the potato mixture and cook until the egg mixture has set around thee edges and somewhat, but not entirely, set in the middle, 6 to 8 minutes.

6. While the eggs cook, preheat the broiler. Place the skillet under the broiler and cook until the surface is set and golden brown, 1 to 2 minutes. Allow to rest for 5 minutes before cutting into four wedges.

From https://www.elliekrieger.com/