Springtime Frittata from 'Family Table

Name: Springtime Frittata from 'Family Table
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 6
Cuisine: Global
Ingredients: 1 large artichoke, preferably with stem; 10 mediums asparagus stalks, woody bottoms snapped off, peeled, and cut into 1/2-inch pieces; 2 Tbsps finely chopped mixed fresh basil, Italian parsley, and chives; 6 servings Freshly ground black pepper; 2 Tbsps dried bread crumbs; 3 larges egg yolks; 9 larges eggs; 118 milliliters grated Gruyère; 59 milliliters heavy cream; 2 teaspoons kosher salt; 1 Tbsp olive oil, plus more for drizzling; 237 milliliters heaping cup thinly sliced onion; 59 milliliters grated Parmigiano-Reggiano; 1 medium russet potato, scrubbed; 473 milliliters packed cups chopped Swiss chard leaves (from about 1 small bunch, trimmed)

You can never have too many main course recipes, so give Springtime Frittata from 'Family Table a try. This recipe covers 21% of your daily requirements of vitamins and minerals. One portion of this dish contains around 18g of protein, 20g of fat, and a total of 310 calories. This recipe serves 6. From preparation to the plate, this recipe takes approximately 2 hours. If you have kosher salt, eggs, heavy cream, and a few other ingredients on hand, you can make it. To use up the eggs you could follow this main course with the Rose Levy Beranbaum's Chocolate Tomato Cake with Mystery Ganache as a dessert.

Instructions

To make the filling: Preheat the oven to 350 degrees.

Equipment you will use

Oven

Pierce the potato several times with a fork.

Ingredients you will need

Potato

Bake it directly on an oven rack for 1 hour, or until tender. Refrigerate until cool enough to handle.

Equipment you will use

Oven

Meanwhile, pull off the outer leaves of the artichoke, then pull out or cut away the pale green leaves in the center. Trim the stem to 1 to 2 inches. With a paring knife, trim away the dark green outer portion of the heart and the stem. Split the heart in half and use a spoon or small paring knife to carve out the prickly choke at its center.

Ingredients you will need

Artichoke

Equipment you will use

Knife

Cut the artichoke into 1/8-inch-thick slices. Set aside.

Ingredients you will need

Artichoke

When the potato is cool enough to handle, peel it, quarter lengthwise, and cut crosswise into 1/8-inch-thick slices; it’s OK if it crumbles. Set aside.

Ingredients you will need

Potato

Warm the oil in a large skillet over medium heat until it is shimmering but not smoking.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Add the onion, artichoke, and salt, reduce the heat to medium-low, and cook, stirring every few minutes, for 10 minutes, or until the vegetables are tender.

Ingredients you will need

Vegetable

Artichoke

Onion

Salt

Add the asparagus and Swiss chard and stir until the chard starts to wilt. After 2 to 3 minutes, increase the heat to medium-high and cook until the chard is tender and any water has evaporated, about 1 minute more. Set aside to cool slightly.

Ingredients you will need

Swiss Chard

Asparagus

Water

To make the frittata: Preheat the oven to 325 degrees.

Equipment you will use

Oven

Beat the eggs and yolks together in a large bowl. Stir in the cream, the Gruyère, 3 tablespoons of the Parmigiano, the herbs, bread crumbs, potato slices, asparagus-chard mixture, salt, and pepper to taste.

Ingredients you will need

Breadcrumbs

Parmigiano Reggiano

Asparagus

Gruyere

Pepper

Potato

Swiss Chard

Cream

Herbs

Egg Yolk

Egg

Salt

Equipment you will use

Bowl

Heat the 1 tablespoon oil in a 10-inch ovenproof nonstick skillet over medium-high heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Add the egg mixture and, with a rubber spatula or wooden spoon, stir to scramble the frittata for 30 seconds, scraping the bottom of the pan and breaking up any large egg curds. The frittata will still be mostly wet, with evenly dispersed cooked egg throughout.

Ingredients you will need

Egg

Equipment you will use

Wooden Spoon