Yet another frittata

How can one tire of frittatas? I don’t think it is possible, especially with fresh ingredients in the back yard like the ones in the picture below. This morning, coffee cup in hand, I walked outside, saw the veggies, looked at my dog and said, “That, my furry friend, is going in my breakfast this morning!”

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The recipe is crazy easy. Dice one onion (I used a red onion this morning) and sauté it in a few teaspoons of olive oil until translucent. Add some diced garlic (as much as you like and I like it so it was 5ish cloves), and a tsp of red pepper flakes. Cook another minute then add the chopped Swiss chard (stems and all) and asparagus.

While the chard is cooking down (be sure to turn occasionally)

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beat 5 eggs in a bowl. Add in a handful of grated Parmesan or pecorino Romano cheese, which is what I had. About a cup. And then toss in some Panko bread crumbs (thanks for the tip Chef J from your last cooking demo at the public market!).

After the chard is cooked down, let it cool for a few minutes and incorporate it in the egg mixture. Put it back on the pan at medium heat, and cook it 4-5 min until the center starts to set. And a 1/4 cup more shredded cheese, maybe some diced parsley, and put under the broiler for 4-5 min until puffy and brown. Enjoy!!

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