October 4, 2012 by Sarah
I love, love, love brunch. I think it might be my favorite meal, maybe because you usually have it on a lazy Saturday or Sunday morning when you roll out of bed late and have your first meal at noon.
Last weekend we met up with a friend for brunch at an awesome restaurant in San Francisco called Plow. If you’re ever in the city, you’ve got to check it out. Their menu is seasonal, and they use all locally sourced ingredients. And, it is absolutely delicious. I’m planning to make their lemon ricotta pancakes pronto. We also happened to dine right next to one of the starting pitchers of the Giants. I was totally starstruck!
This frittata is a dish that I could totally see on the Plow menu. Most of the ingredients were from our local Farmer’s Market. Swiss chard and summer squash sauteed in olive oil and garlic, and potatoes crisped in butter form the base for the frittata. The eggs were super fresh from the market. I literally picked them up and used them within an hour.
The chard and squash, by the way, are a match made in heaven. The colors are amazing. Lately, I’ve been making this almost weekly to go along with whatever we’re having for dinner. I happened to have some leftover the day I made the frittata and it worked perfectly.
So, what are you doing this weekend? I think brunch should be in order.
Summer Vegetable and Potato Frittata
1 1/2 cups potato, 1/2 inch dice
1 1/2 tablespoons unsalted butter
1 heaping cup summer vegetable saute*
12 extra large eggs
3/4 cup milk
1/4 cup grated Parmesan cheese
1 teaspoon salt
1/2 teaspoon pepper
1/2 cup grated Mozzarella
Preheat the oven to 425 degrees
Melt butter in a 10-inch oven-proof pan over medium-low heat. Add the potatoes and fry until they are cooked through, about 10-15 minutes.
In the meantime, whisk together the 12 eggs. Add the milk, Parmesan, salt, and pepper and stir together.
When the potatoes are done, add the summer vegetables, mix together, and spread evenly over the pan. Pour the egg mixture on top and cook for about 2 minutes, just until the edges just to cook. Transfer the pan into the heated oven and bake for 20-30 minutes, until the frittata is baked and set in the middle. You can check by inserting a knife in the middle.
Take out, add the Mozzarella on top, and serve.
* For the vegetable saute, chop one bunch of red swiss chard and 4 or 5 assorted summer squash into bite sized pieces. Also slice half an onion and mince 1 clove of garlic. Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Add the onion and cook for about 7-8 minutes, until almost translucent. Add the garlic for the last minute. Add the squash and chard and sprinkle with salt and pepper. Stir and then cover. Let it cook and steam for about 5 minutes. Test by sampling the chard stalk. If it’s cooked, it’s done!