Holiday Brunch: Swiss Chard Frittata

Holiday seasons are fantastic times to try out new varieties of old favorite dishes. It might include a mulled wine, vegetable casserole or new turkey cranberry topping. However for myself there is something about holiday brunch seems to trump the afternoon feasts.

Perhaps its just the ambiance of being able to greet the awakening friends and family with the aroma of fresh coffee and sauteed garlic. Or the chance of getting everything ready and out of the way before last minute preparations are made for main courses. The frittata is also a recipe everyone will hopefully enjoy.

Swiss Chard Frittata:

Ingredients: 
6 whisked eggs


1 Tbsp extra virgin olive oil / ghee / butter

1/3 cup diced onion

2 cloves diced garlic

1/3 cup diced sweet bell pepper

1/2 bunch (5-6 stalks) chopped swiss chard

1/2 cup diced eggplant or pre-cooked potatoes

1 diced jalepeno (optional)

1-2 Tbsp fresh or dried herbs

1/4 cup grated sharp cheddar or bucheron

Salt and Pepper to taste

Directions:


1. Heat the olive oil over medium heat in a mid to large size skillet. Add diced garlic and onion and cook until onion starts to turn slightly opaque.

2. Add the eggplant or potatoes, cook for an additional 1-2 minutes or until eggplant goldens slightly.

3. Add the remaining vegetables: bell pepper, jalepeno and swiss chard on top stirring the chard under so that it can get the most heat to wilt.

4. As the chard begins to wilt add the eggs, using a clockwise motion to poor eggs evenly over the entire skillet. Let the eggs just begin to set (approximately 2-3 minutes). Top with chedder and herbs.

5. There are 3 styles of finishing the frittata; turn down heat to medium-low and cover with a lid until cooked through, place under broiler for 3-5 minutes or placing in the oven at 375 degrees.

My personal favorite is finishing at 375 in the over with a lid to insulate the heat and cook the top at the same consistency as the bottom.


This can be topped with avocado and salsa or served naked. Enjoy and have a happy thanksgiving!

The Tempeh Way

One thing I've learned about cooking is that some of the best dishes can revolve around products that you have no interest in. Trying a new main ingredient could expose you to your next favorite dish!

This past week I decided to jump outside of my usual recipe box and focus on a product I'm sure most have never experimented much with: Tempeh.

Of course most will take one look at tempeh and say "no thanks" passing it because, as tofu before it, tempeh has been labeled as a vegetarian entree.This in itself is a terrible reason to pass up an opportunity to try something different. But in particular tempeh has some rectifying traits that we shouldn't overlook.

Tempeh is made through the fermentation of soybeans. Like kimchi and kombucha the fermenting  releases a great amount of probiotics which are bacteria that live in your digestive tract and help with your digestion. The fermented soy also consists of isoflavones which are good for your heart and the prevention of certain types of cancer.

Avocado Tempeh Steak

Another great thing about tempeh is that you can do almost everything with it! Tempeh easily pars well with various types of marinades and sauces. I've found my favorite way of eating it is by baking it or sautee it and topping with homemade salsa.

Here is a recipe for "meaty-tempeh" that goes well with broiled lemon asparagus and perhaps a glass of pinot noir:

Easy Baked Tempeh

Tempeh is easily located at most health markets but can be located at your local supermarket as well next to the tofu. Give it a try!