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!
