Swiss Chard And Potato Frittata

Place potatoes in a saucepan.

Add a slight amount of water , salt and pepper.

Bring to a boil.

Cook for 5 minutes or until potatoes are tender.

Drain and set aside.

In a large skillet , heat oil on medium-low heat.

Saute onion for 5 minutes.

Add chard and stir 1 minute or until chard is wilted.

Remove from heat and cool slightly.

In a large bowl , beat eggs and egg yolks.

Stir in potatoes , chard mixture , green onion , cheese , milk , salt , and cayenne.

Spoon about 1 / 3 cup of mixture into greased regular size muffin cups or spoon 1 generous tablespoon into greased mini muffin cups.

Bake at 375 degrees for 14-16 minutes for regular size muffin cups or 10 minutes for mini muffin cups , or until either is set and slightly puffed.

Serve warm.

yukon gold potato, olive oil, onion, swiss chard, eggs, egg whites, green onion, provolone cheese, milk, salt, cayenne pepper