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Andy's Frittata with Chard Greens and Goat Cheese.


          4 large eggs

          2 cups chopped chard greens

          1 small onion, chopped

2 Tablespoons olive oil

          2 oz. goat cheese

Optional:  diced tomatos, chopped basil, small amount of chopped dill, a couple of chopped up capers, diced ham or bacon pieces, the sky is the limit.


Pre-heat oven to 400.

Warm up a small to medium nonstick pan and oil on medium-high heat.  Add the onion and cook until it starts to brown.  Add the chard greens  until they are just wilted a bit and tender.  Season with a bit of salt and pepper.  Whisk the eggs with  a bit more salt and pepper and add to the pan.  Move the eggs around a little until you start to see them cook on the side of the pan.  Then sprinkle the goat cheese on top and place in the oven until it looks puffed up a bit.  Slide off onto a plate and cut into triangles.  Serve with some crusty, buttered bread for a delicious breakfast.  Serves 2 people, unless you love breakfast and then it might only be enough for you.  

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