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Zucchini Chard Frittata

2 tbsp salad oil

1 small onion, finely chopped

1 clove garlic, minced/pressed

2 large swiss chard (Swiss chard leaves (including stems), coarsley chopped)

1 zucchini, chopped

6 eggs

1/8 tsp pepper

tsp dry basil

tsp oregano leaves

1 cup parmesan cheese, grated


Heat oil in a wide frying pan over medium heat. Add onion, garlic, chard, and zucchini; cook, stirring occasionally, until vegetables are soft (about 5 minutes). Remove from heat and let cool slightly. Beat eggs lightly with pepper, basil, and oregano. Stir in cheese and vegetables. Pour into a greased 9-inch pie pan. Bake in a 350 degree oven for 25 to 30 minutes or until puffed and brown. Serve hot or at room temperature

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