Swiss Chard & Basil Tomato Frittata
Super easy one-pan summer breakfast or brunch. Enjoy this fresh melty wonderfulness, either right away or reheated late in the day.
Adapted from this recipe by @Lorindabreeze at the Feed Feed (image source) for the Week 5 CSA box with Gathering Together Farm’s 2020 Summer Season CSA.
Ingredients
8 large eggs
1/2 cup of milk
1/2 teaspoon of salt
a few twists of fresh ground pepper
2 cups of swiss chard cut into pieces
2 ripe garden tomatoes cut into slices
3/4 cup of grated aged gouda cheese
1/2 cup of minced fresh herbs (basil, oregano, thyme, parsley, chives, whatever you’ve got on hand)
1/4 cup of olive oil
Directions
Preheat oven to 350 degrees.
Whisk the eggs, milk, salt & pepper together in a bowl. Lightly sauté the chard, tomatoes & half the herbs in the olive oil (in a large ovenproof skillet like a cast iron) for a few minutes until softened. Remove a 1 cup of the cooked vegetables & set aside.
Pour the whisked "egg mixture" over the sauteed vegetables
Sprinkle the grated cheese over this and cook on medium heat for 5 min. Remove from the stove top and place the remaining vegetables on top.
Put the skillet into the pre-heated oven for 16 - 20 minutes or until the top is golden and bubbling. Add a little more salt & fresh ground pepper and toss the last bit of herbs over the top before serving. Cut into wedges and serve with some warm crusty bread - enjoy!
