Green Frittata Wrap

Menu Part: 
Cuisine Type: 
4 servings

A bunch of both kale and Swiss chard goes into this frittata, making it a vegetable powerhouse. With the added protein from Jarlsberg cheese and eggs, this recipe can just as easily make a satisfying lunch or light supper. At the Viking Soul Food Truck, the frittata is wrapped to go in warm lavash bread.


1 tbsp. extra virgin olive oil
1 yellow onion, peeled, chopped into 1/2-in. pieces
1 to 2 parsnips (or carrots), peeled, chopped into 1/2-in. cubes
1 bunch each kale and Swiss chard, stems and leaves separated, both roughly chopped
1/2 head garlic (5 to 6 cloves), peeled, thinly sliced
6 farm eggs, preferably from pasture-raised chickens
3 tbsp. half-and-half
Kosher salt and ground black pepper, to taste
1 cup grated Jarlsberg cheese
4 pieces lavash, large pita or other flatbread


  1. Heat olive oil in large, ovenproof skillet. Add onion and parsnip and cook, stirring occasionally, 15 minutes. Add kale and chard stems to pan. Cook for 5 min., stirring. Add garlic slices; stir until they become aromatic.
  2. Add kale and chard leaves. Season with salt and pepper, stir well and cover; cook 4 to 5 minutes, until tender-crisp.
  3. Preheat oven to 450°F. In large bowl, whisk eggs and half-and-half; add salt and pepper to taste. Pour egg mixture over vegetables, moving veggies around to evenly cover. Sprinkle cheese on top. Place skillet in preheated oven; cook about 15 minutes until eggs are set and cooked through and cheese has melted. 
  4. To serve, slice frittata into wedges. Wrap in lavash, pita or other flatbread to take on-the-go.
Source: Photo courtesy of Jarlsberg cheese

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