YOU GUYS. I hadn’t tried rainbow chard until, umm, a month ago, and I’m wondering where the heck it has been my ENTIRE life and why 2013 has been the year of me discovering new vegetables.
Yes, I like it that much.
Yes, I’m trying to eat all I can before it goes out of season in Texas. (Which should be soon-ish, assuming the cold front that came through yesterday and gave me a headache is the last one of the season… even though I’d like for the chillier weather to stick around for a bit longer.)
And yes, I realize I’m being a bit ridiculous.
But it’s just so good.
Our CSA bag has been full of leafy greens and scallions recently, so this recipe is my attempt to use some of the goodness we received this week.
This recipe isn’t a fancy one, by any means, but it’s fabulous, delicious and filling.
In fact, we ate a substantial portion of it last night for dinner… and we were beyond happy with the way this frittata turned out.
This is how you can make a frittata of your own:
This colorful crustless Rainbow Chard and Scallion Frittata makes a beautiful breakfast, lunch or dinner. Rainbow chard and scallions are the stars of this frittata and are mixed into eggs with spices and cheese before baking. This gorgeous frittata is a beautiful vegetarian entree.
- 3 tablespoons extra virgin olive oil
- 1 ½ cups scallions, divided (1 cup for quiche, ½ cup for topping)
- ½ cup rainbow chard stems
- 3 ½ cups rainbow chard, rolled and sliced thinly
- 6 large eggs
- 4 teaspoons garlic, finely minced
- ½ teaspoon black pepper
- ¼ teaspoon kosher salt
- ½ teaspoon salt-free Cajun seasoning
- 2/3 cup sharp cheddar cheese, shredded
- Preheat to 350°F. Spray a tart pan with nonstick cooking spray, and set aside.
- Cut the chard stems crosswise into slices 1/4" thick. Coarsely chop the leaves.
- In a large fry pan over medium heat, warm 3 tablespoons of olive oil.
- Add the scallions, and cook until tender.
- Add the chard stems, and cook for about 4 minutes.
- Add the chopped leaves, and cook until tender.
- Set the pan aside.
- In a large bowl, lightly beat the eggs with the garlic and cheese. Season with the Cajun seasoning, salt and black pepper.
- In a greased tart pan, gently arrange the chard mixture, then pour the egg mixture on top of it.
- Cook for 35-40 minutes or until the eggs have cooked through and the top of the frittata is browned.
- Serve warm, and enjoy!
Adapted from Williams-Sonoma.
Amount Per Serving: Calories: 204Total Fat: 15gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 158mgSodium: 942mgCarbohydrates: 7gFiber: 2gSugar: 2gProtein: 11g
Nutrition facts are an estimate and not guaranteed to be accurate.
Do you like rainbow chard like I do?
What new vegetables have you tried this year?