Think of this as a quiche without the crust. Once the technique is mastered, this dish can include almost any seasonal vegetable.

frittata makes 4-8 servings

10 large eggs
2 Tbsp. olive oil
1 tsp. salt, divided use
2 cups thinly sliced red potato
1 cup thinly sliced onion
2 tsp. dried rosemary
2 tsp. minced garlic
2 cup (packed) leafy green such as chard or spinach
1 Tbsp. butter
4 oz. cheese (crumbled goat or grated cheddar)
Freshly ground pepper

Preheat oven to 350°. In a large bowl, combine eggs, ½ tsp. of salt and pepper, and whisk until well beaten. Set aside. Heat olive oil in a 10” ovenproof skillet. Add onion, potato, remaining ½ teaspoon salt, and rosemary. Sauté for 5 minutes over medium heat, then cover and cook for about 5 minutes until potatoes are tender. Add garlic and greens; cook until leaves are wilted but still bright green, about 2 minutes. Add butter and let melt before adding eggs and cheese to the skillet. Allow the eggs to cook undisturbed over medium heat until set, about 5 minutes. Transfer skillet to oven and bake until eggs are fully cooked, about 15 minutes. Cut into wedges to serve.