Swiss Chard Frittata

The swiss chard at the farmers' market looked so bold & beautiful with its bright yellow, orange, pink, & red stems that I immediately snapped up a bunch with grand plans to make a frittata that same day.  Unfortunately (or shall I say fortunately?), the nice weather was beckoning me so I spent my day outdoors instead.  I live in the Pacific Northwest & the definition of nice weather is a day that is not sprinkling or more.  That means that if it is gloomy out but there are not droplets of water falling from the sky, you appreciate the day & spend your day outdoors.  And that was the kind of day it was & that is what I did.  

Back to the swiss chard.  I had forgotten about the chards until today when my stomach started rumbling during a conference call & frittatas require little guidance so I decided to make that for lunch & it definitely hit the spot!  Just in case my manager or coworkers read my blog, I'd like to clarify that yes I made this during the conference call but it requires so little effort because it is mostly an oven recipe...so do not worry!  I was still listening to the call & participating while the frittata was being made.  :)

Swiss Chard Frittata

1/2 large onion, sliced 

1 bundle of swiss chard, chopped into 1/2" slices

6 large eggs

2 tb milk

1/4 cup Parmesan cheese, shredded

extra virgin olive oil

salt, to taste

black pepper, to taste

- Preheat oven to 400 degrees Fahrenheit.

- Using an oven-safe pan, saute onion in olive oil on medium low heat until the onions barely begin to caramelize.

- Whisk eggs, milk, cheese, salt, & pepper in a bowl while onions are cooking.

- Add the swiss chard & saute until the chards are wilted.

- Pour the egg mixture into the pan & make sure the wet mixture is spread throughout the pan evenly.

- Cook until the edges of the frittata begin to set.

- Place the pan in the oven for 10 minutes or until the middle of the frittata is set.

 

Uh oh, someone *cough* Kitsune *cough* is eyeing my lunch!