{"id":33,"date":"2014-03-10T21:58:15","date_gmt":"2014-03-11T04:58:15","guid":{"rendered":"http:\/\/www.leighadactyl.com\/food\/?p=33"},"modified":"2014-03-12T13:53:16","modified_gmt":"2014-03-12T20:53:16","slug":"potato-and-chard-frittata","status":"publish","type":"post","link":"https:\/\/www.leighadactyl.com\/food\/potato-and-chard-frittata\/","title":{"rendered":"Potato and Chard Frittata"},"content":{"rendered":"

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<\/a>.<\/p>\n

\"cooking<\/a>
\n
\n\"adding<\/a><\/p>\n

\"frittata\"<\/a><\/p>\n

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.<\/p>\n

Potato and Chard Frittata<\/strong>
\nAdapted from Turnip Greens Frittata<\/a> and Spanish Tortilla<\/a> on Food52
\nTotal time: 45 minutes
\nServes: 4<\/p>\n

3 Tbsp canola oil
\n1 lb small red potatoes, sliced
\n1\/2 onion, sliced
\n1 clove garlic, minced
\n1 bunch chard, sliced
\n8 large eggs, lightly beaten and seasoned with salt and pepper<\/p>\n

Preheat oven to 375.
\nIn large cast iron skillet, fry potatoes in oil over medium heat.
\nWhen potatoes are tender and browned, add onion.
\nWhen onion is becoming translucent, add garlic, then chard.
\nAfter chard cooks down, add eggs.
\nBake for 15 minutes or until eggs have set.<\/p>\n

P.S., I know these pictures aren’t the best but I’m dealing with the witching hour<\/a> here.<\/p>\n","protected":false},"excerpt":{"rendered":"

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.<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"categories":[5,4],"tags":[],"class_list":["post-33","post","type-post","status-publish","format-standard","hentry","category-dinner","category-vegetarian"],"_links":{"self":[{"href":"https:\/\/www.leighadactyl.com\/food\/wp-json\/wp\/v2\/posts\/33","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.leighadactyl.com\/food\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.leighadactyl.com\/food\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.leighadactyl.com\/food\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.leighadactyl.com\/food\/wp-json\/wp\/v2\/comments?post=33"}],"version-history":[{"count":10,"href":"https:\/\/www.leighadactyl.com\/food\/wp-json\/wp\/v2\/posts\/33\/revisions"}],"predecessor-version":[{"id":62,"href":"https:\/\/www.leighadactyl.com\/food\/wp-json\/wp\/v2\/posts\/33\/revisions\/62"}],"wp:attachment":[{"href":"https:\/\/www.leighadactyl.com\/food\/wp-json\/wp\/v2\/media?parent=33"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.leighadactyl.com\/food\/wp-json\/wp\/v2\/categories?post=33"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.leighadactyl.com\/food\/wp-json\/wp\/v2\/tags?post=33"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}