Cooking Adventure!
So Wednesday night I had to imagine up a recipe using our new fresh farm veggies. Hmm… We were getting copious amounts of green, what’s one to do with that? And suddenly I was struck by the urge for an omelet. Yum. So thus, I told my mother it was omelet day. The omelet was going to be hard to orchestrate flipping wise, so we changed our minds and made a frittata. :)
Chard and Feta Frittata
Ingredients:
a “bunch” of chard (I know, not helpful, but we just used the arbitrary amount given to us by the farm, just use however much chard you would like)
half a block of feta
1 garlic clove
1/4 chopped white onion (ish)
8 eggs (for a four person family— figure 2 eggs each)
olive oil
butter
some salt
Method:
Preheat your oven at some point to broil! (Around 500 degrees)
1. Wash and chop your chard! Cut the stems out of the leaves, then chop up the stems into bits and shred the leaves into approx. one inch pieces. (Don’t forget to chop off the nasty end of the stem)
2. Chop up your onion, not super small pieces, mind you. Also, chop your garlic, make those into small pieces.
3. In a pan, heat up some olive oil and toss in your chard stems, onions, and garlic. Cook ‘em up.
4. After those finish cooking most of the way, toss on the leaves. You may want to squash them down and put a lid over the pan. Once the leaves wilt, toss all the stuff in the pan into a bowl off to the side.
5. In a different bowl, whisk your eggs. Add salt to taste.
6. Take your pan (you can use the same one) and melt your butter. Then pour your eggs into it. Cook them for a tad, then add in your stuff from the bowl.
7. Cook until the egg is mostly firm but still a little wiggly on top.
8. Put the pan into your broiling oven! Cook for about 2 minutes.
9. Remove pan and sprinkle on your feta. Put the pan back in the oven for about another 2 minutes.
10. Now your frittata should be all cooked egg-wise, slightly goldeny, and feta slightly melted/gooey.
Hooray! Let it cool and serve it with it. Or just eat it yourself…
C
