If you follow me on Facebook, you are probably well aware that I joined a CSA for the first time this year. If you’re unfamiliar with the idea of a CSA, it stands for Community Supported Agriculture. Basically I paid to sign up for a share of produce from a local farm, and each week I pick up a bag of produce with the content dependant on what was harvested from the farm in the previous week. So far I love it, but it has definitely given me a few new food experiences! At least once a week I ask for ideas on Facebook (or twitter) for what to do with that week’s produce.
I’d never had swiss chard before my CSA experience, and I was a little nervous about it. I’d heard that it was a little bitter if eaten raw, but also that it was delicious cooked into eggs. So I did what the nice people at the CSA pick-up told me to do, and the result was something so quick, easy, and wonderful that we have it for dinner at least once a week. I know I should be thinking up other ways to use my weekly swiss chard allotment, but every time I see it, I immediately want to scramble it into some eggs. It’s so good!
Swiss Chard Frittata for Two
Yield: Serves 2
1 Tbsp olive oil
4-5 leaves Swiss Chard
1/2 cup shredded sharp cheddar cheese
salt and pepper
chopped onions, optional
minced garlic, optional
Preheat the oven to 350.
Wash and dry the swiss chard leaves, then chop, discarding the tougher stems below the leaves. I find it easiest to roll all of the leaves up together and slice through them at 1/2 inch intervals. Heat the oil in a small oven safe skillet on medium high heat. Add the onions and garlic, if using and saute just until softened. Add the swiss chard leaves and cook until just beginning to wilt.
Meanwhile, scramble the eggs in a bowl with a little bit of salt and pepper. Stir in 1 Tbsp of water and 1/4 cup of the cheese. Pour the eggs into the pan with the swiss chard. Swirl everything around to evenly distribute the swiss chard. Cook without disturbing for a few minutes, until the bottom of the frittata begins to set. Using a fork, gently lift the edges around the frittata, allowing the uncooked egg on top to flow underneath to cook. When the eggs are almost set on top, sprinkle with the remaining cheese and place in the preheated oven. Let cook for 5 minutes, or until eggs are set and cheese is melted. Let cool slightly before serving.