Chard for breakfast is healthy, right?
Sep. 1st, 2008 11:43 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThis week's Resolution Recipe: Chard-Apple Frittata
1 tsp olive oil
1 bunch chard, chopped, stems and leaves separated
2 medium yellow onions, diced
1 (hah! I used about four) clove garlic, minced
1/4 cup water
1 green apple, peeled, cored, and diced
5 large eggses
3/4 cup milk
1/8 tsp nutmeg
1 cup grated Parmesan (or other hard cheese)
1 cup shredded Muenster cheese (or other soft cheese)
salt & pepper
Heat oven to 350. Heat oil in an ovenproof skillet over medium-high heat. Add onions, chard stems, and a little salt and pepper. Saute until onions are golden brown. Stir in garlic and chard leaves. Add water and stir until leaves are wilted and the liquid has evaporated. Stir in apple and remove from heat.
In a bowl, beat together eggses, milk, nutmeg, salt and pepper to taste, and 2/3 cup of each of the cheeses. Pour over vegetables. Sprinkle with the remainder of the cheese and cover. Bake for 30 minutes. Uncover and bake for 15 minutes more, until a knife inserted in the center comes out clean. Let stand for 5-10 minutes before serving.
What worked: It was a very tasty and filling brunch (four or five servings). We topped it with some leftover red pepper coulis but salsa would have been good, as would have creme fraiche. I could see this being served at a bed & breakfast.
What didn't: I was pretty happy with it the first time I made it; the second time I used a Stilton and English cheddar combination, which gave it a nicely more assertive flavor but was too wet. I need to stick to one hard and one soft cheese.
Will I make it again? Yes. It would lend itself to a number of good combinations of cooking greens and cheeses. Maybe next time I'll use a hard goat and a feta...
1 tsp olive oil
1 bunch chard, chopped, stems and leaves separated
2 medium yellow onions, diced
1 (hah! I used about four) clove garlic, minced
1/4 cup water
1 green apple, peeled, cored, and diced
5 large eggses
3/4 cup milk
1/8 tsp nutmeg
1 cup grated Parmesan (or other hard cheese)
1 cup shredded Muenster cheese (or other soft cheese)
salt & pepper
Heat oven to 350. Heat oil in an ovenproof skillet over medium-high heat. Add onions, chard stems, and a little salt and pepper. Saute until onions are golden brown. Stir in garlic and chard leaves. Add water and stir until leaves are wilted and the liquid has evaporated. Stir in apple and remove from heat.
In a bowl, beat together eggses, milk, nutmeg, salt and pepper to taste, and 2/3 cup of each of the cheeses. Pour over vegetables. Sprinkle with the remainder of the cheese and cover. Bake for 30 minutes. Uncover and bake for 15 minutes more, until a knife inserted in the center comes out clean. Let stand for 5-10 minutes before serving.
What worked: It was a very tasty and filling brunch (four or five servings). We topped it with some leftover red pepper coulis but salsa would have been good, as would have creme fraiche. I could see this being served at a bed & breakfast.
What didn't: I was pretty happy with it the first time I made it; the second time I used a Stilton and English cheddar combination, which gave it a nicely more assertive flavor but was too wet. I need to stick to one hard and one soft cheese.
Will I make it again? Yes. It would lend itself to a number of good combinations of cooking greens and cheeses. Maybe next time I'll use a hard goat and a feta...
