Thursday, September 27, 2012

Urban Gardening in Baltimore, part 4 - Swiss Chard (Swiss Chard Frittata)

So far Swiss chard is the best value plant in my garden. I have been using it in my kitchen for the last 4-5 months. Absolutely amazing plant! There are so many soups, pastas, side dishes that I made with it that is hard to remember all of them. Swiss Chard Frittata is my favorite since eggs, bacon, cheese and this veggie are the combination you can't beat.

You need:

A large bunch of Swiss chard
4 slices of smoked bacon, chopped
1 Tbs. unsalted butter or olive oil
1 shallot, chopped
1 clove of garlic, finely chopped
8 eggs
3/4 cup grated Pecorino Romano cheese
Salt and black pepper


Boil Swiss chard, leaves and stems in hot water for few minutes. Wash it with cold water and drain it well. Chop it.

Preheat the oven to 400F(205C).

Beat the eggs. Add grated Pecorino Romano, salt and black pepper, then fold in chopped Swiss Chard.

Heat the butter in large pan and cook chopped bacon until becomes crispy. Add shallot and garlic. After 2 minutes pour egg mixture over bacon and onion. Cook it for 5 minutes until the sides become firm.

Transfer it to the oven and bake for 15 minutes.

When it's done, leave it in the pan for few minutes. Then place serving plate over the pan and turn it upside down to drop whole frittata onto plate. Alternatively, serve directly from the pan.

Eat with tomatoes, from your garden if possible.

Check out my other garden-to-table posts:
Urban Gardening in Baltimore, Part 1 ( Arugula)
Urban Gardening in Baltimore, Part 2 (What Can You Make with Kale)
Urban Gardening in Baltimore, Part 3 (Cucumber) 

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