Green City Market has returned to Lincoln Park in Chicago, marking the official beginning of farmers market season in the Midwest. It was good to see familiar faces on Wednesday morning as a very sleepy me made his way through the park. I start work at 9am (my other job) and so on Wednesday mornings during the summer I wake up early and get to the market around 8am. It isn’t easy, but I’m always glad I went. It is early in the season so there were lots of greens and asparagus to choose from. I found some scallions and chives to use in a very simple frittata.

I like the ratios of this fritatta, just enough egg to bind the vegetables together. This was good served with a simple mixed green salad and was as nice warm as it was at room temperature. Perfect for a light dinner or brunch.

And yes, I know that i promised you a series of egg dishes months ago! I’m sorry that I have been so delayed in continuing the series. Bad me. Don’t hold it against me!

Also, it has been great to find so many of you on Twitter, if you haven’t found me- please do! You’ll get more updates on food stuff around the web and I’ll feel even more popular.

And finally: Happy Mother’s Day to all of the moms out there!

Fritatta

• 2 small Yukon Gold potatoes (about 8 oz), cut into chunks
• 3 tablespoons extra-virgin olive oil
• 2 garlic cloves, minced
• large handful of chard leaves (about 5oz), stems removed (you could replace with spinach or omit)
• 3 large eggs
• 1/2 cup freshly grated Parmesan
• 3 scallions, slices crosswise
• 2 tablespoons chopped chives

Preheat oven to 450°F. Toss together potatoes, 2 tablespoons oil and garlic on a rimmed baking sheet and season with sea salt and freshly ground pepper. Roast until tender and golden brown, 18-22 minutes.

Bring a pot of salted water to a boil. Add chard and cook until tender, about 5 minutes. Drain; let cool and squeeze out extra liquid.

Whisk eggs with Parmesan and chives in a small bowl. Salt and pepper as desired. Heat remaining tablespoon of oil in a 9 or 10-inch oven-proof skillet over medium-high heat. Add the potatoes, chard and scallions and spread evenly on bottom of skillet. Add egg mixture, filling in spaces between vegetables. Swirl to distribute. (eggs will not cover vegetables!). Cook until sides are set, about two minutes.

Transfer to oven and bake until puffed and center is set, 4-5 minutes. Place a large platter over skillet, and invert. Serve hot, warm, or at room temperature.