Baked Chard Frittata

My CSA posted this recipe on their Facebook page last week and I knew I wanted to try it. But I ended up making a bunch of changes. A lot of chard recipes say to discard or save the stems for another use, but I like to use them with the greens when possible. The trick is to chop them about the same size as your onions and sauté them along with so they’re soft enough when you add the greens. The texture is a lot like celery, and the flavor is mild. The original recipe looks like a lighter, fluffier dish while mine is a little denser and heartier.

I had a bunch of stuff that needed using up. I’ve been getting into trying to have less waste in my kitchen, and I’d been saving the remains of these wonderful, expensive tortilla chips that my family is addicted to. I saved the little bits in the freezer, and finally had an excuse to use them. I ground them up in my food processor and mixed them with Parmesan and viola! Awesome crunchy-salty topping! This recipe makes a nice light meatless main course for dinner, or a great brunch dish.

A final note  – I made both the greens and the custard in advance and stuck them in the fridge until an hour before dinnertime. It would be easy to do the night before a brunch or weekend breakfast.

1 bunch swiss chard – stemmed, washed, and chopped (both leaves and stems, separated)
1 T butter
1/2 large onion, finely chopped
1-2 garlic cloves, chopped
salt and pepper to taste
6 oz goat cheese
1/2 cup whole milk
8 eggs
1/4-1/2 cup grated cheese (I use whatever I have hanging around in the fridge)
1/2 cup dry bread crumbs
2T + 1/2 cup Parmesan

Preheat oven to 350 degrees and grease a lasagna size ceramic or glass dish. (approx 9×13)

Melt butter in a large saucepan and add onion, garlic, and chard stems. Sauté until soft and lightly golden. Set aside to cool.

Add goat cheese and milk to food processor and blend until smooth. Add eggs and blend again until fully incorporated. Pour into a large bowl and stir in grated cheese and 2 T Parmesan.

Mix bread crumbs with remaining 1/2 cup Parmesan.

Mix greens into egg mixture and pour into prepared baking dish. Top evenly with breadcrumb mixture. Bake for 30 minutes or until fully set and lightly browned on top. If you use a deeper, shorter dish, you will need to allow for more baking time.

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