I am not sure Mark Battey knew we had a kitchen until about 4 years ago. I was working 14 hours a day and given that cooking was not high on my priority list, he decided to take cooking lessons. It turns out he is a pretty awesome chef, and he particularly likes experimenting with products that come out of our garden—including armloads of swiss chard and 7–8 eggs per day. This frittata recipe is one of our favorites, and is definitely a healthy and vitamin-filled way to start the day. This frittata can be served warm or cold.

  • 3/4 pound Swiss Chard, washed and dried
  • 1/2 pound Small Red Potatoes
  • 8 Eggs
  • 3 tablespoons  Half and Half
  • 2 tablespoons Chopped Parsley Leaves
  • 1 cup finely sliced Green Onions
  • Coarse Salt and Freshly Ground Pepper
  • 1 tablespoon Butter
  • 4 ounces fresh Goat Cheese, crumbled into small pieces (Note: Harley Farms is the best if you can get it.)
  1. Preheat oven to 375 degrees F.
  2. In a large pot of boiling salted water, cook the swiss chard until just wilted, 1-2 minutes. Remove the chard with tongs or a slotted spoon and, when cool enough to handle, coarsely chop.
  3. Return the water to a boil. Add the potatoes to the water and, when the water comes to a boil, reduce the heat to medium high and cook the potatoes until tender, about 15 minutes. Drain, and when cool enough to handle, cut into 1/4 inch thick slices. Set aside.
  4. In a large mixing bowl, whisk together the eggs and cream until thoroughly incorporated. Add the parsley and season well with salt and pepper. Set aside.
  5. In a 10-inch nonstick ovenproof skillet, heat the butter over medium heat. Add the green onions and cook, stirring, until translucent, about 2 minutes.
  6. Whisk the egg mixture to recombine and pour it into the pan. Evenly distribute the spinach, potatoes, and goat cheese pieces around the pan and cook 2 minutes more.
  7. Transfer the pan to the oven and bake until fully set, about 12 minutes. It will be a bit loose in the center. Pass the pan under the broiler for about 1 minute, to lightly brown on top. Invert onto a plate, slice into wedges and serve.