Very Green Frittata with Goat Cheese

​Uses from Broad Wing Farm Share(s): Chard, Bok Choy,
Lion> Optional sauce with Garlic Scapes & Carrot Tops
Shopping List: Farm Fresh Eggs, Heavy Cream, ½ lb. Shellbark Farm Hollow Sharp #1 Goat Cheese (or your favorite Chevre style goat cheese), 2 small, thin skinned potatoes, Sundried Tomatoes packed in oil, pan spray.  For Lion Share optional sauce, 2 limes for juice, chili flake
Special Equipment: Electric Mixer, large Baking Dish or Pan,
for optional sauce: Food Processor (is ideal, a strong blender will work, but it won’t do as well), Rubber Spatula
Ingredients
¼ cup Sundried Tomatoes | Chopped into vey small pieces1 bunch Chard | Trim stems, chop stems into small pieces.  Chop leaves into large squares1 Bok Choy | Remove base, chop stems into small pieces.  Chop leaves into large strips12 Fresh Eggs | remove leaves/blossoms from stems by pulling up from base with finger tips pinched. (put stems in freezer bag!)½ cup heavy cream |Salt & Pepper to taste |12 Fresh Eggs |2 small thin-skinned potatoes | cut into small cubes, store covered in cold water while preparing everything else½ lb Chevre style goat cheese, broken up into small lumps 
 
 
 
Directions
Pre-heat oven to 350.  If using convection, this will reduce cooking time.
Pour about 1tbsp of the oil off the top of the sundried tomato jar into a large sauté pan.  Heat on medium high.  When oil shimmers, add chard & bok choy stems.  Cook until soft, remove from pan with a spoon & set aside. Return pan to heat & add chard & bok choy leaves, salt & pepper to taste.  Cook completely.  Remove from heat & put leaves in strainer to drain over the sink.  When cool enough to handle squeeze leaves with your hands, removing all excess liquid. Combine leaves with stems, loosening balls of the leaves that formed when squeezing out the liquid.
Coat baking dish (or pan) with spray oil, making sure sides & corners are also sprayed.
With an electric mixer, mix eggs, heavy cream, salt & pepper.  Mix low & slow until egg yolks have broken & are incorporated.  Then briefly beat on high until a foam forms.
Thoroughly drain potatoes & scatter at the bottom of the baking dish.  Add greens, sundried tomatoes, & top with the crumbled cheese.  Pour in egg mixture, wrap tightly with foil, & put in oven.  Cook for 30 minutes, rotating dish at 15 minutes.  Remove from oven & remove foil.  Cook for an additional 15-20 minutes, until eggs are firm & when the pan is jiggled, the center does not appear liquidy.  Serve immediately (topped with optional sauce) or serve chilled along side a tossed green salad.  This is a delicious dinner for hot summer nights!
Optional addition:  Before serving, top generously with crispy crumbled bacon bits
Optional Sauce:  2 garlic scapes, removing any fibrous skin (put in freezer bag), & cut into 1-inch lengths.  Remove carrot tops from stems (put stems in freezer bag).  In a food processor, blend on high, scapes, ¼ - ½ cup extra virgin olive oil, carrot tops, juice from lime, a pinch of chili flake, & salt.  Blend until smooth & allow to sit.  After 5 minutes, taste & adjust seasoning as needed.  Spoon over hot or chilled Frittata.