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!
Swiss Chard Frittata:
Ingredients:
6 whisked eggs1 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!
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