Originally posted July 2014, updated July 2017
I like eggs. A lot. As a result, I cook eggs often, probably at least once a week as part of our dinner. Eggs are so easy — I always have them on hand, they’re perfect for any time of day, they can be easily combined with other ingredients and they cook quickly.
This week has been pretty busy; I’ve been working on grad school class work during much of my time. This recipe was the perfect way to make a quick meal while using some of our CSA vegetables.
Chard and Cheddar Frittata
- 1 bunch Swiss chard 5 - 10 leaves
- 1/2 onion
- 2 teaspoons olive oil
- 8 eggs
- 1/2 cup grated cheddar cheese
Required equipment: oven-safe skillet
- Preheat the oven to 350 degrees
- Cut the chard leaves by running a knife down the center along each side of the stem. Put the leaves in one pile and the stems in another. Chop all the stems into 1/2 inch slices, keep separate. Roughly chop the leaves, keep them separate.
- Dice the onion.
- In a 10-inch oven-safe skillet, warm the olive oil on medium heat, then add the chopped stems and onion. Cook until the onions and stems are soft (about 5 minutes).
- Meanwhile, crack the eggs into a medium sized bowl and beat them with a fork. Stir in the cheese.
- To the skillet, add the chopped chard leaves. Cook until they are wilted, about 2 minutes.
- Add the egg/cheese mixture to the pan. Move around the ingredients so that everything is evenly distributed.
- Move the pan to the oven. Cook the frittata for 15 minutes. When the frittata is cooked through, remove it from the oven and allow it to cool for a few minutes before serving.