Frittata Of Sweet Potatoes Swiss Chard Peppers And Onions Recipes

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FRITTATA OF SWEET POTATOES, SWISS CHARD, PEPPERS AND ONIONS



Frittata of Sweet Potatoes, Swiss Chard, Peppers and Onions image

Posted for safe keeping. I will be making this soon and will add my notes then. One of the best things you can do for your body is give it a substantial breakfast like an Italian-style flat omelet, or frittata. Frittatas are a great way to use leftovers, and they can be made ahead of time and easily packed for travel. As an added bonus, any of this versatile egg dish that's left from breakfast can be made into a tasty sandwich. The Culinary Institute of America's frittata uses nutrient-rich sweet potatoes, but you can make the dish your own by adding just about any ingredient you like.

Provided by Chicagoland Chef du

Categories     Breakfast

Time 1h

Yield 6 serving(s)

Number Of Ingredients 10

1 yellow pepper, roasted and thinly sliced
2 lbs sweet potatoes, about 3
5 eggs, use whole egg
5 egg whites
salt, to taste
black pepper, to taste
2 tablespoons olive oil
1 large Spanish onion, sliced with the grain
1 bunch swiss chard, about 6 oz., Prep as suggested before blanching
1 tablespoon parsley, chopped

Steps:

  • Preheat oven to 350 degrees F.
  • Char the peppers on an open fire or under the broiler. Steam them for five minutes in a bag or covered bowl, and peel. Seed them, then cut into 1/4-inch strips.
  • Prepare Swiss Chard: Both the leaves and the stems of Swiss chard are edible. When preparing the chard for this recipe, remove the stems from the leaves. Slice the stems into ¼-inch pieces and blanch separately from the leaves. The leaves may be cut into spoon-size pieces.
  • Bake potatoes in the oven until they are tender, 20 to 30 minutes. Allow them to cool at room temperature. When the potatoes have cooled, peel them and cut into 1/4-inch slices.
  • Beat eggs and egg whites and season with salt and black pepper.
  • Heat half the oil in a large, 10-inch sauté pan. Add the onions and sauté until brown. Season onions with salt and pepper and allow them to cool.
  • Return sauté pan to stove on medium heat, and add the remaining olive oil. Add a layer of potatoes, followed by 1/3 of the onions, peppers, prepared Swiss chard and parsley.
  • Pour a third of the egg mixture over the vegetables. Repeat until all of the ingredients are in the pan. You may need to push the layers of the frittata down gently so that all of the ingredients are covered by the egg mixture.
  • Place the pan in a 350°F oven for 20 to 25 minutes or until the eggs are all set and the top is golden brown.
  • Slide onto a warm serving platter and let cool for five minutes. Slice and serve.
  • Prep includes prep and stove top time. Cooking time is baking time.

Nutrition Facts : Calories 274.6, Fat 8.8, SaturatedFat 2, Cholesterol 155, Sodium 326.4, Carbohydrate 37.7, Fiber 6.3, Sugar 8.4, Protein 12.4

SWISS CHARD FRITTATA



Swiss Chard Frittata image

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Number Of Ingredients 13

24 cherry tomatoes
2 cloves garlic, smashed
2 tablespoons extra-virgin olive oil
1 tablespoon balsamic vinegar
1 teaspoon fresh thyme leaves
1/2 teaspoon light-brown sugar
1/4 teaspoon coarse salt
18 large eggs
Coarse salt and freshly ground black pepper
2 to 3 tablespoons extra-virgin olive oil
2 large white onions, halved and sliced crosswise into 1/4-inch-thick slices
6 to 8 ounces Swiss chard, stems sliced thin, leaves sliced into ribbons
3/4 cup cow's milk feta, crumbled

Steps:

  • Tomatoes: Preheat oven to 325 degrees. In a 9-inch pie plate, place tomatoes and garlic cloves. In a small bowl, whisk together olive oil, balsamic vinegar, thyme, light-brown sugar, and salt. Drizzle over tomatoes and garlic and bake in the oven until tomatoes are wilted and caramelized, 40 to 45 minutes. Set aside.
  • Frittata: Increase oven temperature to 425 degrees, with the rack in the upper third of the oven. Lightly beat eggs in a large bowl with a whisk. Season with salt and pepper; set aside.
  • In a 12-inch nonstick skillet, heat oil over medium-high heat. Add onions, season with salt and pepper, and cook, stirring, until tender, 12 to 15 minutes. Reduce heat to medium and add the stems of the chard; cook until tender, 3 minutes. Add the chard leaves and stir to combine. Cook until wilted, about 1 minute. Pour egg mixture into skillet. Cook, using a heatproof spatula to gently stir and push eggs from edges to center of pan so runny parts run underneath, until eggs begin to set, about 2 minutes.
  • Scatter cooked tomatoes on top of the frittata and evenly distribute feta cheese on top. Transfer frittata to oven and cook until top is set and has puffed slightly, about 15 minutes.
  • Gently run a spatula around the edges and underneath the frittata and carefully slide out of the pan onto a cutting board. Slice into wedges and serve hot, warm, or at room temperature.

SWISS CHARD AND POTATO FRITTATA



Swiss Chard and Potato Frittata image

Make and share this Swiss Chard and Potato Frittata recipe from Food.com.

Provided by ratherbeswimmin

Categories     Breakfast

Time 56m

Yield 12-48 frittatas

Number Of Ingredients 11

3/4 lb yukon gold potato, peeled and cut into 1/4 inch pieces
1 tablespoon olive oil
1/2 cup chopped onion
4 cups chopped swiss chard
4 eggs
3 egg whites
1/4 cup chopped green onion
1/2 cup shredded provolone cheese
2 tablespoons milk
1 teaspoon salt
1/4 teaspoon cayenne pepper

Steps:

  • Place potatoes in a saucepan.
  • Add a slight amount of water, salt and pepper.
  • Bring to a boil; cook for 5 minutes or until potatoes are tender; drain and set aside.
  • In a large skillet, heat oil on medium-low heat.
  • Saute onion for 5 minutes.
  • Add chard and stir 1 minute or until chard is wilted.
  • Remove from heat and cool slightly.
  • In a large bowl, beat eggs and egg yolks.
  • Stir in potatoes, chard mixture, green onion, cheese, milk, salt, and cayenne; spoon about 1/3 cup of mixture into greased regular size muffin cups or spoon 1 generous tablespoon into greased mini muffin cups.
  • Bake at 375 degrees for 14-16 minutes for regular size muffin cups or 10 minutes for mini muffin cups, or until either is set and slightly puffed.
  • Serve warm.

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