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Rutabaga and Greens Fritatta

1 1/2 Tbs olive oil
2 large onions (from CSA)
1 tsp coarse sea salt
1/4 tsp pepper
2 tsp balsamic vinegar
1 1/4 cup cubed (1/2 inch) cooked potato or rutabaga  
3/4 cup cooked greens–kale or collards
2 slices bacon cooked and crumbled–optional 
8 large eggs, beaten (from Grassfields).

Preheat oven to 350F. In 10-inch ovenproof skillet, heat the oil over med heat. (note: I cooked the bacon first, so I ended up cooking the onion in the bacon fat). Add the onion slices, 1/2 tsp of salt, and 1/8 tsp pepper.  Cook, turning with tongs, until well browned, about 10 minutes.  Sprinkle with the vinegar and cook 1 min. longer.  Add the potatoes or rutabaga, greens, bacon(if using), and 1/2 tsp salt, and 1/8 tsp pepper. Pour the eggs over veg and stir to blend.  Cook over med heat until the mixture begins to set, about 3 minutes.  Place the skillet in the oven and bake for 15 min, or until set.  Let stand 5 min, then invert onto a spatter.  Cut into wedges, to serve.

The Local Cook

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This recipe was first featured in Boston Organics Newsletter No. 01 of 2012.