Tuesday, August 14, 2012

A Summer Frittata

I was making my favorite frittata the other day for a luncheon and
thought you might like the recipe

You will need:

6-8 fresh eggs, 
these are from Old Ackley Farm - aren't they beautiful? -
1/2 cup of cream

Olive oil
A large bunch of swiss chard, stems chopped and leaves ripped
1 large clove of garlic, smashed and chopped
2 large yellow or white onions, peeled, cut in half and sliced

 I used a couple cups of sun golds from the garden and cut them in half,
but large tomatoes work great too, just slice them about a 1/4" thick 

8 ounces or so of good feta or goat cheese
1/2+ cup fresh basil leaves, torn
Salt and pepper to taste

Sauté the swiss chard in a few T olive oil with a clove of garlic
 and a bit of kosher salt, over medium heat
I throw the stems and garlic in the heated oil and
cook them for a few minutes and then add the leaves,
cooking just until wilted and tender, about 5-6 minutes more

In the same skillet, add a bit more oil, turn your heat to medium high and sauté your onions with a bit
of kosher salt until soft and golden brown on the edges, 
this takes about 10 - 12 minutes

You can do both of these things the night before or earlier in the day
so putting this together when you are ready is a snap

Butter a 10 -11" quiche or tart pan
spread your onions on the bottom, then the swiss chard
top with tomatoes, I like a lot of tomato, it really sweetens the deal
Sprinkle with your cheese and finally adorn the top with your torn basil

Whisk the eggs in a bowl until frothy,
whisk in the cream and season with salt and pepper
Pour over veggies and cheese
and bake in a 350 oven until set in the middle
this takes about 35 minutes, but check it after 25 so you don't over cook it

Let stand for about 15 minutes before serving.
It is even great at room temp... with some gazpacho, 


Enjoy your day

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