Hooray! Every late May, I get SO excited because it’s CSA time! The fabulous farm we support has been feeding us for 12 years and feeding the community for 20 years!
Last week, they announced to subscribers that they had an abundance of chard and that if we went to get it, we could have some for free. I all but RAN to the drop site to get some and made a frittata immediately.
Since they’ve agreed to let me share recipes again this season (my 8th!!), I’ll be back here on Fridays with a locally focused recipe.
Here’s a pretty basic frittata, adapted from Eggs on Sunday’s recipe. I mix and match greens, cheese and veggies I have on hand.
Potato & Greens Frittata
extra-virgin olive oil
about 5 small or 4 medium potatoes, cut into 3/4-inch cubes
2 cloves of garlic, minced
1 large onion, cut into julienne strips or several large leeks (cleaned carefully) and whites sliced
2 cups of greens torn into 1 inch pieces (kale or chard, stalks removed, spinach works great too)
1/2 cup grated parmasean cheese (feta or blue cheese is lovely too)
freshly ground black pepper
Pour enough olive oil into a cast-iron skillet so that it generously coats the bottom. Heat the olive oil over medium heat until it shimmers, then add the sliced onions, garlic and potato chunks. Cook over medium heat until the onions are golden brown and the potatoes are just cooked through when you pierce them with a fork. Add the chopped greens and cook just until they are wilted and bright green.
Turn off the heat and season the skillet generously with coarse kosher salt and freshly ground black pepper.
In a medium bowl, whisk together the eggs with parmesean. Pour them directly into the skillet, and shake it a bit to distribute the eggs and fillings evenly.
Turn the heat back on to medium, and cook the frittata until the edges are set but the middle is still somewhat runny. Place the pan under the broiler to finish cooking, just until the top is starting to brown a little and the eggs are set.
Serves 4 to 6.