Frittata: Two Ways
Whenever I am feeling overwhelmed by the veggies in the box, I make a frittata. It's my go-to for any meal and I use up whatever I have on hand. I abandoned the quiche in our regular rotation, in favor of this because it is so much easier and quicker. Now I save the quiche for a special occasion.
For this frittata, I cooked up a couple of strips of bacon that I had chopped into small pieces in my cast iron skillet. When the bacon was done, I took the meat from the pan, and added one small, diced onion to the bacon fat, and cooked it until it was soft. I then added the stems from a bunch of swiss chard and cooked those down. Next came the chopped swiss chard leaves. While those were cooking down I beat 9 eggs with about 1/4 cup of milk. I stirred in about 3/4 cup of shredded cheese. I had Jarlsberg on hand, so I used that. Then I poured the cheese and egg mixture over the veggies, stirring a bit to mix things. I sprinkled the cooked bacon back on top and then popped the whole thing in a 325 degree oven for about 20-30 minutes until it was cooked through and getting golden brown on top.
For a quick breakfast frittata, I threw some spinach and green onions in a small omelet pan with a bit of olive oil. I added some halved cherry tomatoes and two eggs, lightly beaten, salt and pepper. No cheese this time. A quick 10-15 minutes in the oven and it's done. Yum!