Rainbow Chard and Scallion Frittata

thespeckledplate.com
serves 8
​Ingredients

• 3 tablespoons extra virgin olive oil
• 1 ½ cups scallions, divided (1 cup for quiche, ½ cup for topping)
• ½ cup rainbow chard stems
• 3 ½ cups rainbow chard, rolled and sliced thinly
• 6 large eggs
• 4 teaspoons garlic, finely minced
• ½ teaspoon black pepper
• ¼ teaspoon kosher salt
• ½ teaspoon salt-free Cajun seasoning
• 2/3 cup sharp cheddar cheese, shredded

Preparation

1. Preheat to 350°F. Spray a tart pan with nonstick cooking spray, and set aside.
2. Cut the chard stems crosswise into slices 1/4" thick. Coarsely chop the leaves.
3. In a large fry pan over medium heat, warm 3 tablespoons of olive oil.
4. Add the scallions, and cook until tender.
5. Add the chard stems, and cook for about 4 minutes.
6. Add the chopped leaves, and cook until tender.
7. Set the pan aside.
8. In a large bowl, lightly beat the eggs with the garlic and cheese. Season with the Cajun seasoning, salt and black pepper.
9. In a greased tart pan, gently arrange the chard mixture, then pour the egg mixture on top of it.
10. Cook for 35-40 minutes or until the eggs have cooked through and the top of the frittata is browned.
11. Serve warm, and enjoy!

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