Rainbow Chard Frittata with Garlic Sauce
When in doubt, make a frittata! Most combinations of greens, onions, potatoes, and other vegetables meld deliciously when cooked with eggs in a skillet. A frittata is a great way to make the most of exotic vegetables to which you have not yet been introduced.
Switch the chard in this recipe for kale, collard greens, or spinach, and try exchanging rosemary or parsley for the fresh basil. Substitute tomatoes or grilled zucchini for a different flavor - basically, use this frittata base to use up your veggie odds and ends!
Frittata:
1 tablespoon olive oil
8 large eggs
1/2 cup whole milk
1/2 teaspoon salt
1/2 teaspoon black pepper
1 small onion, chopped
1 bunch chard, stems and leaves separated and chopped
6-8 large, fresh basil leaves, chopped into thin strips (chiffonade)
Cheese, for topping
Garlic Sauce:
1 cup yogurt (preferably Greek, but plain yogurt works just as well)
3 garlic scapes, finely chopped, or 6 cloves garlic, minced
1/4 cup parsley
1/4 cup cream (optional)
Preheat oven to 400˚F. Whisk eggs, milk, salt, pepper, and fresh basil leaves in a large bowl.
Heat olive oil in a 10-inch oven-safe skillet over medium heat. (Cast-iron is the best for frittata!) Add chard stems and onion, cooking until slightly softened. Add chard leaves and wilt for 1 minute. Pour in egg mixture and cook, without stirring, until bottom is set - about 5-8 minutes.
Sprinkle cheese on top and transfer to oven. Bake for another 15-20 minutes until puffed, doesn't jiggle, and is beginning to brown. Remove and let cool slightly before serving.
While frittata is cooking, combine ingredients for garlic sauce in small bowl. Serve frittata slices with a small dollop of garlic sauce on the side.
