Chard Frittata

A big bunch of chard was the last major piece of produce left in the fridge from last week. We also started the week with a bunch of leftover eggs, so tonight we made a chard frittata for dinner. This picture makes it seem as if the top of the frittata was really cheese-laden. Not sure how that happened – we just used a little bit of shredded cheddar that had been sitting around in the fridge for a while. Somehow we just got magical golden eggs yolks, I guess.

Chard Frittata

1 bunch chard, stemmed (chop the stems) and chiffonaded
1 onion, diced
6 eggs
3 cloves garlic, minced
olive oil
salt and pepper
a little shredded cheese (optional)

1. In a cast iron skillet, sautee the chard stems, onion, and garlic along with some salt and pepper. Meanwhile, beat the eggs until frothy and preheat the oven to 375.
2. When the onions and chard stems have softened, add the shard leaves, stir, and cook until the leaves are reduced enough to all fit nicely inside the skillet.
3. Turn off the heat and add the eggs, mixing up well enough to get even dispersal of both egg and veggies. the skillet in the oven and let it cook for 5 to 7 minutes, letting the eggs firm up all the way through.
4. If you’re using the cheese, sprinkle it on top. Either way, stick the skillet under the broiler for a minute or two to brown up the top of the frittata.

SERVE!



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