Uploaded June 2020 | Updated September 2026, 2 weeks ago
Our sixth Flavorful Friday features Chef Dan Swift from Uala Leaf Cafe at Windward Community College and his recipe for a delicious frittata, perfect for anytime of the day.
Chef Daniel Swift is the Culinary & Workforce Program coordinator at WCC and operates the foodservice training program called Hiilaniwai Foodservice Innovations Training (HiFIT). HiFIT is a program that will teach students the basic skills that are needed in the foodservice industry. It will take students from very foundational knife skills all the way through to a graduation project which includes a comprehensive final where students will prepare a chicken dinner in a specified amount of time.
For more information on HiFIT
email Daniel Swift at danswift@hawaii.edu
windwardcce.org/foodservice.htm
Frittata (Farmer-Style Omelet) | Yields 6-8 Servings
Vegetable Medley of your choice 2 cups
Potatoes Precooked and Quartered 2 cups
Olive Oil or cooking fat of your choosing ¼ cup
Large Eggs 12 each
Shredded Cheese 1 cup
Salt and Pepper To Taste
1. Preheat Oven to 375 degrees.
2. Precook potatoes in the oven or boil them until tender, cool and cut into large bite sized pieces.
3. Cut all vegetables into bite sized pieces.
4. In a mixing bowl crack the egg, salt and pepper and mix well with a fork or wire whip.
5. Place oil, vegetables in a non-stick sauté pan and sauté on high heat for about 5 minutes.
6. Add the cut cooked potatoes and heat thoroughly.
7. Pour eggs and half of the cheese into the pan and stir with a rubber spatula gently as the eggs begin to coagulate.
8. Continue cooking only until the eggs are halfway cooked then top with the remainder of the cheese and place the pan in the oven.
9. Bake for 15-20 minutes or until set. If you only use a toaster oven, you can finish the Frittata on the stove but reduce the heat to low and cover for the last 10 minutes.
10. Remove from the oven and allow the Frittata to cool for 15 minutes. It will then set so that it can easily be removed from the pan.
11. Once cool, simply slide the frittata onto a plate, cut wedges and serve. It is a great breakfast or beach snack and can be kept at room temperature for up to 4 hours. If you plan to keep it longer, refrigerate it and heat in a microwave or toaster oven before service.
Our sixth Flavorful Friday features Chef Dan Swift from Uala Leaf Cafe at Windward Community College and his recipe for a delicious frittata, perfect for anytime of the day.
Chef Daniel Swift is the Culinary & Workforce Program coordinator at WCC and operates the foodservice training program called Hiilaniwai Foodservice Innovations Training (HiFIT). HiFIT is a program that will teach students the basic skills that are needed in the foodservice industry. It will take students from very foundational knife skills all the way through to a graduation project which includes a comprehensive final where students will prepare a chicken dinner in a specified amount of time.
For more information on HiFIT
email Daniel Swift at danswift@hawaii.edu
windwardcce.org/foodservice.htm
Frittata (Farmer-Style Omelet) | Yields 6-8 Servings
Vegetable Medley of your choice 2 cups
Potatoes Precooked and Quartered 2 cups
Olive Oil or cooking fat of your choosing ¼ cup
Large Eggs 12 each
Shredded Cheese 1 cup
Salt and Pepper To Taste
1. Preheat Oven to 375 degrees.
2. Precook potatoes in the oven or boil them until tender, cool and cut into large bite sized pieces.
3. Cut all vegetables into bite sized pieces.
4. In a mixing bowl crack the egg, salt and pepper and mix well with a fork or wire whip.
5. Place oil, vegetables in a non-stick sauté pan and sauté on high heat for about 5 minutes.
6. Add the cut cooked potatoes and heat thoroughly.
7. Pour eggs and half of the cheese into the pan and stir with a rubber spatula gently as the eggs begin to coagulate.
8. Continue cooking only until the eggs are halfway cooked then top with the remainder of the cheese and place the pan in the oven.
9. Bake for 15-20 minutes or until set. If you only use a toaster oven, you can finish the Frittata on the stove but reduce the heat to low and cover for the last 10 minutes.
10. Remove from the oven and allow the Frittata to cool for 15 minutes. It will then set so that it can easily be removed from the pan.
11. Once cool, simply slide the frittata onto a plate, cut wedges and serve. It is a great breakfast or beach snack and can be kept at room temperature for up to 4 hours. If you plan to keep it longer, refrigerate it and heat in a microwave or toaster oven before service.
