Ingredients
- 10 eggs
- 1 cup heavy cream (substitute whole milk, half and half, or 2% milk)
- 2 tablespoons unsalted butter
- 1 bunch rainbow chard
- 1 bunch green onions
- 10 heirloom cherry tomatoes
- 4 ounces chevre (optional)
- Salt and freshly cracked black pepper to taste
Instructions
I love frittatas! They are so versatile, quick and delicious. They are a great way to use up random ingredients in your fridge. This particular recipe uses heavy cream, but you can substitute half and half or milk (whole, 2% or skim). This particular recipe includes some late winter to early spring veggies that were included in our seasonal produce bag from the farmers market. Swiss chard is not only beautiful but is really delicious. Use it like you would fresh spinach. Both the stems and leaves can be used in this recipe. Cheese. I love cheese, (not necessary for this recipe, but so good). I added a few dollops of fresh cheve to the top of the frittata before putting it in to bake. Triple cream french cheese, fresh mozzarella or mascarpone work nicely as well. I like to make a frittata when I have a busy week. It can be eaten fresh out of the oven, at room temperature, or right out of the fridge the next day making it a perfect meal for breakfast or a light lunch. INSTRUCTIONS
- Preheat oven to 350°F.
- Remove swiss chard leaves from the stem and chop stems into a small dice. Chop green onions. Cut cherry tomatoes into 3 even slices.
- Heat one tablespoon butter in a 10 inch nonstick skillet (with oven proof handle) over medium heat. Add chard stems and leaves, sauté until leaves are wilted and stems are tender. Set aside.
- Whisk eggs, cream, salt and freshly cracked pepper in a bowl until they are well combined. Stir in sautéed chard, green onions and tomatoes.
- In the cleaned 10 inch skillet, heat the remaining tablespoon of butter over medium heat. Swirl the butter around the pan, making sure to fully coat the sides. Add another tablespoon of butter if you think the pan needs a little more coating.
- Add the egg mixture and let cook for about 10 minutes, occasionally releasing the edge with a spatula allowing some of the egg mixture to seep under the cooked sides. If the bottom starts to cook too fast, turn your heat down to low.
- Add dollops of chevre on top of the frittata. Place in the oven and bake frittata for approximately 20 minutes. Remove from the oven and let cool for about 15 minutes before removing from the sauté pan. Cut into 6 slices.
Prep Time
15 Minutes
Cooking Time
20 Minutes