SPRING-VEGETABLE FRITTATA
This frittata is meant to be thin, with just enough egg to bind the filling. Sunchokes are also known as Jerusalem artichokes. Roasting them brings out their nutty essence. Yukon Gold potatoes can be substituted.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 9
Steps:
- Preheat oven to 500 degrees. Toss together sunchokes, bay leaves, 3 tablespoons oil, and garlic on a rimmed baking sheet. Season with salt and pepper. Roast until tender and dark golden-brown around edges, 15 to 20 minutes. Discard bay leaves. (Leave oven on.)
- Bring a pot of salted water to a boil. Add Swiss chard, and cook until tender, about 5 minutes. Drain; let cool slightly. Squeeze out excess liquid.
- Whisk eggs with 1/4 teaspoon pepper, the Parmesan, and scallions in a bowl. Heat remaining tablespoon oil in a 12-inch ovenproof skillet over medium-high heat. Add sunchokes and Swiss chard, and spread on bottom of skillet. Add egg mixture, filling in spaces between vegetables. Swirl to distribute (eggs will not cover vegetables completely). Cook, shaking skillet occasionally, until sides are set, about 2 minutes.
- Transfer to oven, and bake until puffed and center is set, 4 to 5 minutes. Place a large platter over skillet, and invert. Serve hot, warm, or at room temperature.
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Masqsood Brohi
[email protected]I can't wait to try this recipe! It looks so delicious.
asad alfaruq
[email protected]This frittata is a great way to get your daily dose of vegetables. It's also a great source of protein and fiber.
Hawa Ismail
[email protected]I made this frittata for a potluck and it was a huge hit. Everyone loved it!
Ravy
[email protected]This frittata is a great way to use up leftover vegetables. I often add whatever vegetables I have on hand.
MD Arman Shekh
[email protected]I love that this frittata is so versatile. You can add any vegetables you like, or even meat or cheese.
Tammy Bruce
[email protected]This frittata is a great make-ahead meal. I often make it on the weekend and then reheat it for breakfast or lunch during the week.
nischal mali
[email protected]I've made this frittata several times and it's always a hit. It's a great dish for brunch or dinner.
Xaniey D
[email protected]This frittata is a great way to get your kids to eat their vegetables. My kids loved it!
Blitzen Bugatti
[email protected]I made this frittata for breakfast and it was the perfect start to my day. It was light and fluffy, and the vegetables added a nice crunch.
Chashman khan
[email protected]This frittata was a great way to use up some leftover vegetables. It was easy to make and very tasty.
pam arzo
[email protected]I'm not a big fan of frittatas, but this one was really good! The vegetables added a lot of flavor and the eggs were cooked perfectly.
Nemat Hajizada
[email protected]This was my first time making a frittata and it turned out great! I followed the recipe exactly and it was perfect.
akhlaque ahmad
[email protected]I loved the combination of vegetables in this frittata. The zucchini, mushrooms, and bell peppers were all cooked perfectly.
RX Sifat
[email protected]This frittata was a hit with my family! The vegetables were cooked perfectly and the eggs were fluffy. I will definitely be making this again.