Fritata with Potatoes and Swiss Chard

The Menu

Fritata with Potatoes and Swiss Chard*

Fresh Pineapple Chunks

When Swiss Chard grows as prolifically as this, a person needs to get creative. 

Fritata with Potatoes and Swiss Chard - My Version
2 Tsp olive oil
1 potato, diced small
3 large leaves of Swiss Chard, stems chopped, leaves cut into pieces about 2"x3"
1/2 small onion, chopped
3 eggs, beaten
1/4 cup Monchego cheese, small dice
Salt and Pepper to taste

Heat 1 Tsp olive oil in large skillet.  Add potatoes and chopped chard stems.  Cook until potatoes are beginning to brown.  Add a small amount of salt and pepper.  Turn as needed.  Add chopped onion and the cut chard leaves.  Another light salting.  Cook about 2 minutes until onion is soft and the green leaves have completely wilted.  Remove from heat.
Heat 1 Tsp olive oil in a small, non-stick skillet.  Combine the eggs, cheese and additional salt and pepper as desired with the vegetable mixture.  Begin heating over to 350 degrees.  Pour the mixture into skillet and cook on top of the stove over low heat undisturbed for 10 minutes.  Put the skillet into the over and cook an additional 7 or until the mixture is firm with no runny characteristics.
Remove from oven, slide the fritata out of the skillet onto a cutting board.  Slice into servings.  Serve hot or at room temperature.
2 servings for breakfast or great finger food for a party

Recipe Inspiration must have come from somewhere, but the basic recipe has been in my head for as long as I can remember.