I made a lot of frittatas during the CSA season as a way to use up vegetables at the end of the week. Broccoli was added to bacon and cheddar, and swiss chard was excellent with sausage. This particular frittata used some of our CSA potatoes, and it was hearty enough to serve for dinner, even though it’s probably more traditionally served at breakfast. With a ton of cheese and plenty of eggs, we didn’t miss eating meat for dinner the night we had this.
The Barefoot Contessa Cookbook, p. 182