This week is super exciting: it’s our first CSA pickup of the year.
I adore CSA season. Thursdays at the farm and a whole lot of fresh produce.
CSA season always pushes us out of our green beans-and-apples comfort zone. Like Swiss Chard? I never would have tried it if we hadn’t gotten it from the farm.
This simple frittata is so, so good and perfect for any meal. It’s an awesome breakfast (and reheats well, if you want to make it ahead) and also works for lunch or dinner – just add a big side salad.
If you’re new to Swiss Chard, this is a great recipe to start with!
Swiss Chard and Onion Frittata
1 bunch of Swiss chard
4 Tbsp. olive oil
1 small yellow onion, thinly sliced
Salt and pepper, to taste
6 large eggs
4 cloves garlic, minced
1/4 cup freshly grated Parmesan cheese
Preheat the oven to 350 degrees.
Cut the Swiss Chard leaves down the center vein. Separate the leaves from the stems and coarsely chop both, keeping them separated.
Heat half of the olive oil in an 8″ oven-proof skillet. Add the onion and cook until tender, about five minutes. Add the stems from the Swiss Chard and season with salt and pepper. Cook for another five minutes. Add the leaves and cook until tender, another 3 minutes. Transfer mixture to a plate.
In a bowl, beat together the eggs, garlic, and Parmesan. Season to taste with salt and pepper.
Drain excess liquid from the Swiss Chard – squeezing it out a bit – then add it to the egg mixture.
Heat the remaining olive oil in the skillet. Add the egg mixture in and cook, without stirring, for five minutes – until the eggs are set around the edges.
Transfer to the oven and bake for an additional 7 minutes, until completely set. Remove from the oven and let cook slightly before cutting and serving.