Swiss Chard And Potato Frittata

• 3/4 lb yukon gold potato, peeled and cut into 1/4 inch pieces
• 1 tablespoon olive oil
• 1/2 cup chopped onion
• 4 cups chopped swiss chard
• 4 eggs
• 3 egg whites
• 1/4 cup chopped green onion
• 1/2 cup shredded provolone cheese
• 2 tablespoons milk
• 1 teaspoon salt
• 1/4 teaspoon cayenne pepper

1. Place potatoes in a saucepan.
2. Add a slight amount of water, salt and pepper.
3. Bring to a boil; cook for 5 minutes or until potatoes are tender; drain and set aside.
4. In a large skillet, heat oil on medium-low heat.
5. Saute onion for 5 minutes.
6. Add chard and stir 1 minute or until chard is wilted.
7. Remove from heat and cool slightly.
8. In a large bowl, beat eggs and egg yolks.
9. Stir in potatoes, chard mixture, green onion, cheese, milk, salt, and cayenne; spoon about 1/3 cup of mixture into greased regular size muffin cups or spoon 1 generous tablespoon into greased mini muffin cups.
10. Bake at 375 degrees for 14-16 minutes for regular size muffin cups or 10 minutes for mini muffin cups, or until either is set and slightly puffed.
11. Serve warm.

gold potato, olive oil, onion, swiss chard, eggs, egg whites, green onion, provolone cheese, milk, salt, cayenne pepper

Taken from www.food.com/recipe/swiss-chard-and-potato-frittata-48210 (may not work)