Hi internet friends! I’ve been suuuuper busy studying up for the certified beer server exam (and hopefully certified cicerone soon after, ambitious, I know). BUT! In between study sessions I found time to make you this delicious and extremely easy frittata.
We had the opportunity last year to pick up our friends CSA (Community Supported Agriculture) box from the Eaton Farm and instantly fell in LOVE. We had such a great experience, that this year we decided to go for a full fledged farm share of our own.
It feels very grown up, but also awesome.
The pick up for the CSA is the Hyde Park Farmer’s market, just a couple miles from our home. Anyone can go and enjoy tons of tasty local treats. To start the season, Eaton Farm has had a plethora of beautiful greens like kale, lettuces, and Swiss chard, plus garlic scapes, cilantro, strawberries etc., in addition to lots of farm raised meats and eggs. A couple days ago we made these insane turkey burgers from their ground turkey and O.M.G.
That’s gonna have to be a whole post of its own.
The frittata recipe came about last weekend when dear friends of ours, Katie and Bjorn, who are currently driving cross country crashed with us for a night. Being beer lovers like us, we decided to take them to MadTree Brewing‘s tasting room, where we had an epic corn hole battle along with our delicious beers (Happy Amber is my personal favorite, here is a link to fellow beer blogger BeerQuest ABV’s review). We then made our way to 50 West for food and more beer.
As an aside, I am extremely excited at how Cincinnati’s beer scene has taken off in the past couple years! It seems that our arrival has corresponded freakishly well with a boom in local beer. In addition to old standby’s Rivertown, Mt. Carmel, and Moerlein, Cincinnatians can now sip on tasty beers from Madtree and 50 West, as mentioned, plus, The Quaff Bros, Blank Slate, Listermann, and soon to be Rhinegeist who is literally starting to brew this week! (You might remember my trips to/reviews of 50 West and Blank Slate). Breweries are popping up so fast I can hardly keep track!
Very exciting stuff.
After a night of local brewery hopping, we all needed something delicious in our bellies. We had a boatload of Swiss chard an since it is one of Katie’s favorite veggies, we decided to whip up an easy egg dish while Mike went off to buy bacon from our bacon place. Tea, we have a bacon place. We ended up with this delicious and easy recipe for which Katie get’s much of the credit.
(Yesterday I made a big ol’ batch of hot or cold barley summer salad which meant I needed to roast garlic. Since I have about ten heads of the stuff lying around I thought I’d go ahead and roast up a few heads for various dishes. As I was making the frittata recipe the second time around I decided to chop some of these beauties up and add ’em right in, this is completely optional.)
Swiss Chard and Cheddar Frittata
- A very large bunch (about 8-12 stems) of rainbow or regular Swiss chard, rinsed and thick stems removed, leaves torn into ~ two inch pieces
- Half a medium onion, finely diced, (and or 5 or 6 cloves of roasted garlic roughly chopped up)
- 7 eggs, gently whisked together
- 1 – 1 and a 1/2 cups of shredded cheddar cheese
- 1 russet potato, scrubbed and sliced thin (optional but very pretty and tasty too)
- Salt and pepper to taste
- A couple tbsp butter/olive oil, or a combination if you prefer
You will need two skillets, one large to wilt the chard, and preferably at least one 10″ which is nonstick.
Start by cleaning and prepping all ingredients. Next, add a bit of oil to a large skillet on medium (not the one you plan on cooking the frittata in, which should be non stick). If you want, you can finely dice the Swiss chard stems and add this with your finely diced onion to the skillet. Once the onion starts to brown, add the torn up Swiss chard to the skillet and begin to wilt. (If you’re using pre-roasted garlic like I did, wait and add this directly to the egg/cheese mixture) In the meantime, melt a little butter and some olive oil (about a tbsp each) into a non stick skillet to coat and immediately turn off the heat. Arrange your thinly sliced potato slices in the skillet as pictured above and sprinkle a bit of salt. Stir the Swiss chard frequently until well wilted. Arrange the wilted Swiss chard over the potatoes.
In a bowl, add the cheddar directly to the eggs to combine with some salt and pepper (and roasted garlic, if you wish), and pour on top of the Swiss chard, stirring gently to combine the chard and egg mixture, as not to disrupt the potato crust beneath. Turn heat to medium for a few minutes to start getting the potatoes a nice crust, then cover and turn to low for 20-25 minutes. Check occasionally to check done-ness. After 20-25 minutes, if you shake the skillet and only the very top is uncooked, broil it under high heat for a couple minutes until lightly browned.
You can serve the dish with the potato crust on top, or you can serve directly out of the pan.
You could make this a bit healthier by using a lower fat cheese, but look at all that Swiss chard! So many nutrients in there that a little cheddar probably won’t hurt. It’s all about balance, right?