more food blogging - a semi-original recipe

Tonight I had to figure out what to make with the CSA swiss chard. I made pasta last week, so tonight, I settled on a frittata. Super easy, super tasty.

I usually use this recipe as my guide to frittas and then I just substitute various veggies and seasonings. I've done asparagus and mushrooms, as written; ham, peppers, and potatoes is another popular combination.

Tonight was swiss chard and grape tomatoes with fresh basil because that's what was on hand. I just threw it together, but I'll try to recreate it below because I was surprisingly pleased with how it turned out. This makes a veggie-heavy frittata, you can easily adjust the veggie-egg ratio, or anything else. That's the great thing about frittatas. You can dump almost anything in. I think mushrooms and some crumbled bacon would also be great with the chard in this.

SWISS CHARD, TOMATO AND BASIL FRITTATA

INGREDIENTS

* 2 tablespoons olive oil
* 1/8 - 1/4 cup onion (I used a Vidalia), chopped finely
* 1 clove garlic, minced
* 1/4 tsp red pepper flakes
* 1 bunch swiss chard, stems removed and cut into pieces
* 1/2 pint grape tomatoes, slice in half
* 6 eggs
* 1 tablespoon water
* handful fresh basil, chopped
* salt and pepper, to taste
* 1/4 to 1/2 cup grated Parmesan and/or mozzarella cheese

DIRECTIONS

1. Preheat oven to 325 degrees F (165 degrees C).

2. Heat oil in an oven-safe skillet over medium heat. (If you have one, I don't, I use my regular skillet.) Add onion, garlic, and red pepper flakes. Saute until the onion turns golden and softens, a few minutes.

3.Add swiss chard. Cover and cook tossing occasionally, until the leaves are wilted, about 7 minutes. Add the tomatoes and cook 3-5 more minutes until the tomatoes are softened.

4. In a medium bowl, whisk together eggs, water, basil, salt and pepper. Pour into the skillet, and reduce heat to low. Tilt the skillet slightly and turn to coat the ingredients in the skillet with the egg mixture. Cover, and cook 5 minutes. (If not using oven-safe skillet, remove chard mixture from skillet and place into a greased 8x8 or 9x9 baking dish. Pour egg mixture over chard in this dish.)

5. Transfer the skillet (or baking dish) to the preheated oven. Bake 10 to 15 minutes (or 20+ minutes if in dish), until eggs are no longer runny. Remove from oven. Top the mixture with the cheese. Turn on the broiler, and broil until cheeses are melted and lightly browned.