I'm here today to tell you that you really should try to make more frittata.
Ever since my rainbow chard came into it's own earlier this month, I've been meaning to *do it*...you know, make a frittata. But I slacked and hemmed and hawed because rainbow chard is just not titillating to me the way beets, tomatoes, artichokes and corn are. So it took my purple cauliflower to come in before I had no choice but to get cooking. I'm so glad I did.
Minutes from the garden, and using (some) eggs that were fresh from the chicken's butt still warm, I made a to-die-for-quality frittata that has me excited to make more and more. It was hearty with its chunks of cauliflower and so savory with peppered bacon and smoked gouda. The chard added an unexpected crunch to it, making it that much more interesting. Frittata is so wonderful to have this time of year when vegetable are in abundance, because you can make one with just about anything but the kitchen sink. Here's how I did mine:
Swiss Chard + Bacon Frittata
1 small yellow onion, chopped
1 head of cauliflower, cut into small bites
3 cups of Swiss chard, chopped
6 bacon strips (preferably seasoned with pepper), diced
2 cups shredded smoke gouda cheese (you can really use whatever is on hand)
8 eggs, lightly beaten (or 10 home laid eggs)
1. Preheat oven to 350 degrees. Grease a 9" round baking dish.
2. With a couple tablespoons of olive oil, saute onion until tender but not yet browning. Add cauliflower and cook for several minutes. Add swiss chard and saute until chard is just wilted. Remove from heat.
3. In a second saucepan, saute bacon until lightly brown, but still soft. Remove from heat.
4. Toss chard mixture with cheese and bacon and spread evenly into baking dish. Pour eggs evenly throughout the dish. Bake for 25 - 30 minutes or until the center of frittata is cooked through and edges are golden brown. Let cool but serve warm.