Sneaky Green Frittata

Good for Baby, Good for Mama

Sneaky Green Frittata


3 servings


C = cup
T = tablespoon
t = teaspoon


  • 2 T fresh basil

  • 6 eggs

  • ¼ C pasteurized whole milk

  • ¼ C grated Parmigiano-Reggiano

  • 3 New potatoes

  • 2 large leaves Swiss chard

  • 2 T extra-virgin olive oil

  • ½ onion

  • 1 clove garlic

  • ¼ t kosher salt

  • ¼ t freshly ground black pepper

  • ½ t paprika


  1. Preheat broiler on high.

  2. Thoroughly wash 2 tablespoons of fresh basil under cool, running, drinkable water. Chop and set aside.

  3. In a medium bowl, whisk together the chopped basil, 6 eggs, ¼ cup of pasteurized whole milk, ¼ cup of grated Parmigiano-Reggiano and set aside.

  4. Thoroughly wash 3 new potatoes (including the skin) and 2 large leaves of Swiss chard under cool, running, drinkable water. Peel and dice the potatoes. Remove the stems from the Swiss chard and finely chop. Chop half an onion

  5. In a medium ovenproof skillet over medium heat, add 2 tablespoons of extra-virgin olive oil until shimmering. Add the chopped onion and sauté until translucent, about 5 minutes. 

  6. Add 1 clove of minced garlic and sauté until fragrant, about 1 minute.

  7. Add the potatoes, ¼ teaspoon of kosher salt, and ¼ teaspoon of freshly ground black pepper and sauté until the potato is tender and golden, about 15 minutes. 

  8. Add ½ teaspoon of paprika and let it blossom, about 10 seconds, and then immediately add the finely chopped Swiss chard and soften, about 4 minutes. 

  9. Add the egg mixture to the pan. Cover and cook over medium low heat until the egg is almost set but the top is still runny, about 2 minutes. Transfer the skillet uncovered to the broiler and allow the top to set until golden brown, 4-5 minutes. Allow it to cool, cut into wedges or bite-size cubes and serve. Eat up, Mama!

Recipe By

Kanchan Koya
of Spice Spice Baby

Food Photography

Kendra Aronson

Food Styling

Kendra Aronson

Prop Styling

Kendra Aronson

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