Porchfest (n): Celebrating community through music on the many, unique porches of Fall Creek and Northside, Ithaca.
One of the most simple recipes, and the best way to use leftovers! Alternatively, and this is what I did this time, you can bake it. Add your ingredients to a pie dish or cast iron skillet and bake at 375 for approximately 45 minutes. Check frequently - everyone's oven is different!
- 1/2 bunch rainbow chard
- 1 small red onion
- 1/2 cup minced herbs: parsley, basil, chives
- salt & pepper
- 12 eggs
- 1/3 cup milk, reduced fat or whole
- 10 half wheels of goat cheese, or crumbles
- If you haven't already, saute the onions in olive oil until translucent, and add the chard. Sautee until wilted.
- In a separate bowl, beat the eggs with milk, S&P, and herbs. You can save a sprinkle of herbs for your final touch. Mix thoroughly.
- Arrange chard and onions in the bottom of a medium-size pan or cast iron skillet. Cover with the egg mixture. Place a lid on the pan and bake on the stove top over medium heat for approximately 30 minutes. Check for done-ness with a toothpick - if it comes out clean, it's ready! Keep a close eye on the frittata to prevent the bottom from burning.
- When its ready, add the cheese on top, replace the lid, and remove from the heat. By the time you serve it, the cheese should be slightly melted. Sprinkle with herbs and serve. This is a great cold snack too!
Allergens: dairy, eggs