Plant Some Shit

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Frittata Time!

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Photo Jul 11, 12 17 24 PM

Have a lot of tasty greens in your garden that you need a recipe for?  Well here is a super tasty one to fill your belly!

Don’t let a fancy word like “frittata” scare you, it’s basically a crustless quiche.

With this frittata recipe you can use any of your favorite greens.  I’ve made it before with kale, but this time around I used home-grown swiss chard from a friend’s garden.  That’s the best part about having a garden…sharing the love!  One day I plan on having a garden so large with so much home-grown goodness that every time someone comes to visit, they leave with a basket of goodies!

This recipe will make 2 individual sized frittatas.  I used two 16 oz round corning ware dishes.  If you want to use a pie plate or baking dish and have leftovers, go for it!  Just use one and half times the ingredients or double it depending on how large the dish is.

You’ll need:

  • 5 free range, organic eggs (from happy chickens that get to enjoy their life)
  • 1/4 cup organic milk (whole or skim, doesn’t matter)
  • 3 large handfuls of homegrown swiss chard, removed from the ribs and chopped
  • 1/2 of a medium onion, chopped
  • 2 cloves of garlic, microplaned or minced
  • 1 cup shredded cheese
  • 2 tablespoons of extra virgin olive oil
  • 1 tablespoon of water
  • salt and pepper

Now let’s hop on the frittata train!

Preheat your oven to 350 degrees.

You’ll need two pans, one medium and one small.  In the small pan heat 1 tablespoon of extra virgin olive oil and cook the garlic and onions.  Once the onions are translucent add a bit of salt and pepper.  Above I mentioned to microplane the garlic.  What is this you ask?  Well it is just about the best thing ever!  You take a fine microplane and grate the garlic into the pan.  It makes a nice garlic paste!

While the onions are cooking, take the medium pan and cook the swiss chard with the other tablespoons of extra virgin olive oil, water, and some salt and pepper.

While the veggies are cooking, scramble the eggs with the milk and add the shredded cheese.  The cheese I used this time around was from a local place called Ashe County Cheese.  I used their Dill Monterey Jack, oh man…soooo good!

Once the veggies are done mix the onions and greens into the egg mixture and pour into the dishes.  I usually place the dishes on a baking sheet in the oven, just in case.  Then bake for about 35 to 40 minutes or until a toothpick comes out clean.

Now devour!!



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