Monday, January 31, 2011

Black Bean Frittata and Fingerling Potatoes with Truffle Oil

Before going in the oven:
The other night I was forced to "clean out the fridge" in hopes of coming out with a good meal for dinner. This is what I created and it was quite tasty. My kids ate it too... and didn't even realize there was swiss chard in it!

olive oil
5 eggs
1/2 orange pepper
1 garlic clove
1/2 can black beans, drained and rinsed
1/2 bunch swiss chard, chopped
fingerling potatoes
cheddar cheese
truffle oil
kosher salt
freshly ground pepper

Preheat oven to 350.In a medium sized oven-proof skillet, add 2 tbsp olive oil and turn to medium heat. Add garlic and orange pepper and saute for a couple minutes. Add swiss chard and cook until wilted. Add black beans. Meanwhile, beat together eggs, cheese, salt and pepper. Add egg mixture and turn heat to medium low. Cook, undisturbed, for about 5-10 minutes or until the sides of the frittata start to get firm.

Transfer skillet to the oven. Bake for about 10-20 minutes, until the middle is no longer runny. Cut into wedges and serve.

For the potatoes: preheat oven to 400 (cook potatoes first, then put them back in the oven when you are cooking the frittata so they heat up). Cut potatoes in half and place on a cookie sheet. Toss with olive oil and salt. Roast in oven until tender and slightly browned, tossing at least once, about 20 minutes. For last 10 minutes of frittata cooking, add potatoes back to oven so they heat up. When you take them out, sprinkle with a dash of truffle oil and some freshly grated parmesan cheese and mix well.

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