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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
Picture
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!
​

Plow to Porch Organics, Inc.
5342 Hollister Ave, Santa Barbara, CA 93111

805-203-6222
mail@plowtoporch.com
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