|Ingredients||Eggs, Cheese, Vegetables|
|Day Part||Breakfast, Lunch|
Source: Jarlsberg cheese
A bunch of both kale and Swiss chard goes into this frittata, making it a vegetable powerhouse. With the added protein from Jarlsberg cheese and eggs, this recipe can just as easily make a satisfying lunch or light supper. At the Viking Soul Food Truck, the frittata is wrapped to go in warm lavash bread.
1 tbsp. extra virgin olive oil
1 yellow onion, peeled, chopped into 1/2-in. pieces
1 to 2 parsnips (or carrots), peeled, chopped into 1/2-in. cubes
1 bunch each kale and Swiss chard, stems and leaves separated, both roughly chopped
1/2 head garlic (5 to 6 cloves), peeled, thinly sliced
6 farm eggs, preferably from pasture-raised chickens
3 tbsp. half-and-half
Kosher salt and ground black pepper, to taste
1 cup grated Jarlsberg cheese
4 pieces lavash, large pita or other flatbread
- Heat olive oil in large, ovenproof skillet. Add onion and parsnip and cook, stirring occasionally, 15 minutes. Add kale and chard stems to pan. Cook for 5 minutes, stirring. Add garlic slices; stir until they become aromatic.
- Add kale and chard leaves. Season with salt and pepper, stir well and cover; cook 4 to 5 minutes, until tender-crisp.
- Preheat oven to 450 F. In large bowl, whisk eggs and half-and-half; add salt and pepper to taste. Pour egg mixture over vegetables, moving veggies around to evenly cover. Sprinkle cheese on top. Place skillet in preheated oven; cook about 15 minutes until eggs are set and cooked through and cheese has melted.
- To serve, slice frittata into wedges. Wrap in lavash, pita or other flatbread to take on-the-go.