Ham, Sweet Potato, and Swiss Chard Frittata

From the book Cooking for the Week by Diane Morgan, Dan Taggart, and Kathleen Taggart

Introduction

Frittatas are a perfect way to use up leftovers while making a rather elegant dinner. Assemble some cubed ham, chard, and potatoes in a skillet, pour beaten eggs over them, cook for a few minutes, brown under the broiler, and dinner is ready. All you need is some crusty bread and a simple salad, if you like, to round out this meal.

Ingredients

Steps

1. Crack the eggs into a large bowl; using a fork, beat with the milk, salt, and pepper just until blended.
2. Preheat the broiler. In a 12-inch (preferably nonstick) ovenproof skillet over medium-high heat, heat the olive oil. Add the potatoes and ham and sauté until heated through, about 2 minutes. Add the chard and sauté to heat through. Turn heat to medium low and pour the egg mixture into the pan. Cook without covering or stirring until the egg mixture is almost set on top (it should quiver a little when you shake the pan). Sprinkle the Parmesan evenly over the top, then place the pan under the broiler until the frittata browns. Remove the pan from the broiler, let stand for 1 or 2 minutes, cut into wedges, and serve immediately.

This content is from the book Cooking for the Week by Diane Morgan, Dan Taggart, and Kathleen Taggart.