Sauteed veggies mixed in with baked eggs. Can't go wrong here.
Swiss Chard & Summer Squash Frittata
- 1 lb. Swiss chard
- 1 summer squash, sliced thin
- 4 garlic cloves, minced
- 1 cup chopped onions
- 2 tsp. Olive oil
- 5 eggs
- 3 Tbs. chopped fresh basil (optional)
- 1/4 tsp. Salt
- 1/2 tsp. Ground black pepper
- grated Parmesan cheese (optional)
Wash the Swiss chard, remove and discard the large stems, and finely chop the leaves.
In a 10 inch cast iron skillet, saute the garlic, summer squash and onions in 1 teaspoon of the oil for 3 minutes on medium heat. Add the Swiss chard, stir, cover, lower the heat, and cook for a bout 10 minutes.
Remove the skillet from the heat and drain the juice.
In a large bowl, beat the eggs, basil, salt, and pepper until blended. Stir in the sauteed Swiss chard. Coat the bottom of the skillet with the remaining tsp. of oil and return it to medium heat. When the skillet is hot, pour in the Swiss chard-egg mixture. Cook for 5 to 8 minutes, until the edges are firm and the bottom is golden and beginning to brown. Place in a preheated 400 degree oven and cook for about 5 minutes, until the eggs are fully cooked.
Serve immediately or at room temperature, topped with grated Parmesan if you wish.