Friday, May 21, 2010
New potato, Swiss chard, fresh green pea and cherry tomato frittata
One of my favorite weeknight meals is a frittata. I don't think there's an easier, healthier, more delicious dinner out there. The formula is simple: eggs, cheese, a starchy vegetable, and then whatever other vegetables you've got languishing in the fridge. Or, better yet, in the garden.
Our bounty is upon us. Well, a mini-bounty, anyway. Over the last week our giant potato plants began to weaken and droop, indicating they were ripe for the pickin'. So pick them we did - how cute are those little baby new potatoes! Allan ate them raw right from the dirt, after shaking the roly-polys off. He's hardcore. The Swiss chard is incredible, I picked them way back to make a lasagna last weekend (that was awesome) and they are back to full again. Also, our little English peas are finally ready for some eating.
It takes a shitload of fresh peas to have "peas" as a side dish, so I think of them as more of an ingredient in other things. Next harvest I really want to mash them for a pea and mint crostini recipe I stumbled upon. They're just so dang pretty, my favorite shade of green.
I'm one of those people thrilled by breakfast-for-dinner, so I've made frittatas out of everything. It's simple - saute your starchy vegetable (yam, sweet potato, new potato, butternut squash) and some thinly sliced onion until caramelized and mostly cooked, then layer on some wilted greens if you have them (spinach, Swiss chard, collard greens, kale) followed by anything else you've got (tomatoes, lovely fresh garden peas, zucchini slices, prosciutto or ham, blanched asparagus, just about any cooked vegetable leftover from a previous meal) and a handful of cheese (I've used everything from cheddar to Gouda to feta - Jarlsberg is a personal favorite). Just don't use too many ingredients, you want to be able to taste them all.
I'll give the exact "recipe" for this frittata because Allan said it was the best I'd ever made. Gotta give credit to the garden.
splash of milk
~ 2-3 large new potatoes or 5-6 small ones, cut into about a 1/2 inch dice
1/2 a yellow onion, thinly sliced
7-8 large leaves Swiss chard, tough center rib removed and leaves roughly chopped
handful of cherry tomatoes, sliced (I can't wait til the rest of my Sweet 100s mature)
handful of English peas from the garden (I harvested maybe 15 pods)
~ 1/2 cup freshly grated cheese (I used a lovely French Comte this time)
Preheat your oven to 400 degrees.
In a spouted measuring cup, whisk together your eggs with a splash of milk, kosher salt and freshly ground black pepper, as if you were making scrambled eggs. Set aside.
Heat a splash of olive oil a non-stick skillet over a medium-high flame. Saute your potato chunks and onion slices with a pinch of kosher salt and freshly ground black pepper until browned on all sides, then turn the heat to medium-low and cook until the potatoes are almost done. Because my non-stick skillet isn't oven-safe, at this point I transfer the potato and onion to a cast iron skillet lightly sprayed with Pam, spreading them into an even single layer. Then, saute the chard in the non-stick skillet until wilted, just a minute or two, and distribute it evenly atop the potatoes and onion. Adorn the greens with the rest of your vegetables, and then sprinkle on the cheese. Pour your eggs evenly over the whole pan, give it a good shake to get liquid in all the cracks, and cook over medium-low heat on your stove for about 10 minutes (don't mess with it - let it be). Transfer to the oven to finish, about another 10 minutes, or until browned, bubbly, and set. Slice and plate.
Serves 2, takes a little over half an hour. Consume with your hot sauce of choice.