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Chard and Onion Frittata

Here's what I made for dinner last night. It's a standby in our house. This time of year I substitute scallions for onions and use chevre for the cheese and only have parsley to herb it up. There are so many ways to make frittatas.

 

CHARD AND ONION FRITATTA from 'Vegetarian Cooking for Everyone'

 

3 tablespoons olive oil

1 large red or white onion, quartered and thinly sliced crosswise

1 bunch chard, leaves only, chopped (can also be kale)

salt and freshly milled pepper

1 garlic clove

6 to 8 eggs, lightly beaten

2 tablespoons chopped parsley

2 tablespoons chopped basil

2 teaspoons chopped thyme

1 cup grated Gruyere (or any kind of cheese)

2 tablespoons freshly grated Parmesan

 

Heat 2 tablespoons of the oil in a 10-inch skillet, add the onion, and cook over low heat, stirring occassional, until completely soft but not colored, about 15 minutes.  Add the chard and continue cooking, stirring occasionally, until all the moisture has cooked off and the shard is tender, about 15 minutes.  Season well with salt and pepper. 

 

Mash the garlic with a few pinches of salt, then stir it into the eggs along with the herbs.  Combine the chard mixure with the eggs and stir in the Gruyere and half the parmesan. 

 

Preheat the broiler.  Heat the remainiing oil in the skillet and, when it's hot, add the eggs.  Give a stir and keep the heat at medium-high for about a minute, then turn it to low.  Cook until the eggs are set but still a little moist on top, 10 to 15 minutes.  Add the remaining Parmesan and broil 4 to 6 inches from the heat, until browned. 

Serve in the pan or slide it onto aa serving dish and cut it into wedges.  Serves 4 to 6.

Photo(s) added: Watermelon radish and Chinese broccoli, Justin helping to plant garlic, Part of our market team, Delicious Nasturtium flowers, Justin collecting duck eggs, Danika and Justin, IncrediblJanuary 4th, 2016

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New recipe: Creamy potato sorrel soupOctober 28th, 2015

2 large kennebec potatoes 1/4lb sorrel leaves 4 Cups Chicken broth or water 1/2 bunch of parcelery Salt to taste 2 chopped scallions and sour cream for garnish Wash and chop potatoes. Boil in broth or

Photo(s) added: Sorrel soup, Thanksgiving Basket, Another New Photo, Another New Photo, Fall blackberriesOctober 28th, 2015

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Rick Bayless: the celebrity chef who supports local farms

https://www.theguardian.com/personal-investments/ng-interactive/2017/feb/28/rick-bayless-chef-farms-local-organic-foundation 

 How can we support local farms?

Frequent farmers markets...“That’s the best support you can do,” says Rick. Consider this: food in the US tends to have traveled hundreds of miles from its point of origin to your plate. Think of all that packaging and the fossil fuels used in transport, plus the conventional agriculture methods used in production. Food at farmers markets tends to have traveled shorter distances and has been grown using environmentally friendly methods.

Participate in CSAs...In a CSA, farms allow consumers to buy shares in exchange for select produce every week. It gives the farms a consistent revenue stream, instead of having to depend on farmers markets. “It also forces you as the consumer to get to know ingredients that you might not buy at a farmers market,” says Rick. “So you get to have some new experiences, and it gives the farm the opportunity to count on you on a long-term basis.”



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