An early morning trip to the Lansdowne Farmers Market yielded a gorgeous bunch of Swiss Chard. Sorry, but I was so eager to get it in my belly that I didn't even take a before photo, just take it from me it was a prime example of the species; almost a foot and a half long with large, puckered leaves and jewel toned stems.
I wilted it in some olive oil with onion and garlic and used half for the frittata saving the rest for another recipe. The frittata made the kind of breakfast where you don't have to eat anything else for the rest of the day. Well almost, I had to make room later for the zucchini cake I made with courgettes from my own veg garden, but that's a whole 'nother post.
swiss chard and ricotta frittata
4 cups chopped Swiss chard, washed, trimmed and de-stemed
2 tablespoons olive oil
1/2 cup chopped onion
2 cloves garlic, chopped
1/2 cup milk
2 tablespoon grated cheddar cheese
2 teaspoon fresh herbs, finely chopped (like thyme or oregano)
salt and pepper to taste
5 tablespoons ricotta cheese
Set oven to broil. Heat olive oil in a 10 inch oven proof skillet on medium-high heat; add Swiss chard, onion and garlic and saute until chard is wilted. In a medium bowl whisk together eggs, milk, cheddar cheese, 1 teaspoon herbs and salt and pepper.
Pour egg mixture over chard. Cook over medium heat, swirling the pan occasional until eggs are nearly cooked through. Dollop ricotta cheese over top of eggs and set pan in oven under broiler. Cook for 1 or 2 minutes until frittata is browned. Top with remaining herbs. Makes to servings.