Another variation on the frittata theme.
Start to finish: Over 1 hour
Ingredients
- 2 1/2 pounds greens, (chard, beet greens, kale, spinach)
- 3/4 pound small potatoes
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1/4 cup parsley, chopped
- to taste salt & pepper
- 3 eggs
- 3/4 cup milk
- 1/2 cup gruyere cheese, grated (2 oz)
- 1/4 cup Parmesan, grated (1 oz)
Directions
1. Preheat oven to 375 degrees. Oil a baking dish. Place the potatoes and salt to taste in a large pot of water and bring to a boil. Reduce heat to medium, cover partially and boil until tender when pierced with a knife, about 20 minutes. Meanwhile, stem the greens and wash the leaves thoroughly.
2. When the potatoes are done, remove from the water and set aside until cool enough to handle, then cut in 1/2-inch slices. Bring the water back to a rolling boil, and add the greens. Blanch for about two minutes (3-4 for kale) until just tender. Remove from the water with a slotted spoon or deep fry skimmer, and transfer immediately to a bowl of cold water. Drain and squeeze out excess water. Chop coarsely and set aside.
3. Heat 1 tablespoon oil over medium heat in a large nonstick skillet. Add the onion and cook, stirring, until tender, about 5 minutes. Stir in the garlic, and cook, stirring, until fragrant, 30 seconds to a minute. Stir in the greens, potatoes and parsley, and gently toss together. Season to taste with salt and pepper, and remove from the heat.
4. In a large bowl, beat together the eggs and milk. Stir in the Gruyere and Parmesan, and add more salt and pepper. Combine everything thoroughly. Taste and adjust seasonings. Scrape into the gratin dish. Drizzle the remaining tablespoon of olive oil over the top, and place in the oven. Bake 30 to 40 minutes, until lightly browned on the top. Allow to sit for 15 minutes before serving.
Servings: 6
