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!”

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)

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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