Yield
4 servings (serving size: 1 wedge)

Swiss chard is a beautiful, although overlooked, vegetable at its best in spring. It tastes like a combination of spinach and beets (its cousins), but with a meatier texture. Use both the leaves and stems after cleaning thoroughly.

How to Make It

Step 1

Place potato in a saucepan; cover with water. Bring to a boil; cook 8 minutes or until tender. Drain and cool. Toss potato with 1/4 teaspoon salt. Set aside.

Step 2

Combine the Swiss chard and water in a large saucepan over medium heat. Cover and cook for 10 minutes or until Swiss chard is tender. Drain.

Step 3

Combine 1/4 teaspoon salt, milk, and next 4 ingredients (milk through eggs) in a large bowl; stir with a whisk. Stir in potato and Swiss chard. Melt butter in a medium nonstick skillet coated with cooking spray over medium heat. Pour egg mixture into pan. Cover, reduce heat, and cook 10 minutes until almost set. Sprinkle with cheese.

Step 4

Preheat broiler.

Step 5

Wrap handle of skillet with foil. Broil 5 minutes or until golden brown.

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