We love quiche but recently figured out that our oldest son, C, is sensitive to dairy, so I’ve been on the lookout for a dairy-free alternative. I finally decided I should make a frittata after a bit of inspiration from Food52.

I shredded a little hard Italian cheese on top of mine, but C ate his plain. I think it could use some other seasonings, maybe some cayenne or just more salt. Definitely something I will make again, though it’s hard for me to bring myself to make a single dish that calls for eight eggs.

Potato and Chard Frittata
Adapted from Turnip Greens Frittata and Spanish Tortilla on Food52
Total time: 45 minutes
Serves: 4

3 Tbsp canola oil
1 lb small red potatoes, sliced
1/2 onion, sliced
1 clove garlic, minced
1 bunch chard, sliced
8 large eggs, lightly beaten and seasoned with salt and pepper

Preheat oven to 375.
In large cast iron skillet, fry potatoes in oil over medium heat.
When potatoes are tender and browned, add onion.
When onion is becoming translucent, add garlic, then chard.
After chard cooks down, add eggs.
Bake for 15 minutes or until eggs have set.

P.S., I know these pictures aren’t the best but I’m dealing with the witching hour here.