Seems that first farm shares and frittatas go hand in hand for me. I’ve done a frittata recipe with the first CSA share for several years running! But, this is a GREAT one.
Potato & Greens Frittata
adapted from Eggs on Sunday’s recipe. I mix and match greens, cheese and veggies I have on hand.
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 Parmesan 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 Parmesan. 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.