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Seasonal Goodness: Fresh Eggs, Spring Onions, Young Herbs & Chard

June 17, 2011
Tender, Beautiful, Freshly Picked Chard from the Garden

Tender, Beautiful, Freshly Picked Chard from the Garden

Finally, our garden is starting to yield more than just lettuce. Too, the chickens at Ballard Bee Company headquarters sent a few eggs our way recently. And our herbs are tender with fresh new growth, but they aren’t blooming. This is a a peak moment to enjoy them. And, our basil in the greenhouse was ready to be pinched to encourage it to become more bushy. So, last night I pulled together this tasty frittata to celebrate the arrival of our beautiful Neon Lights Chard from Renee’s Garden Seed, which I planted earlier this season.

Served with warm polenta & a fruit salad, it made for a delicious breakfast-for-dinner kind of meal.

(hint: serve this anytime of day)

Ingredients:

  • 1 bunch chard, leaves washed and torn, stems composted
  • 2 spring onions chopped
  • olive oil
  • 1 garlic clove (or scape)
  • 1 T. fresh thyme
  • 1 T. fresh basil
  • 3 T. fresh parsley
  • fresh ground pepper
  • coarse salt (kosher is ideal)
  • 1/4 cup grated parmesan
  • 4-6 T. chevre cut into 1/2 teaspoon bits
  • 8 large eggs

Directions:

Add about 1 T. olive oil to omelet pan. Heat over medium and then saute chopped onion until soft. Add in chard in batches, adding more as each addition wilts. Cook until most of the moisture has evaporated. Season with salt & pepper, emove from pan and set aside. (Wash out pan to use again.)

Crush garlic with a pinch of coarse salt. Add in torn herb leaves and continue to crush. (Parsley may require a brief chopping before crushing.)

Whisk eggs to break up. Then stir in herb/garlic combo, chard/onion saute and cheeses, reserving about 1-2 T. of Parmesan.

Preheat broiler.

Add about 1 T. olive oil to omelet pan. Heat until pan is very hot. Pour in eggs and shake briefly to distribute egg mixture across the pan. Let sizzle on medium-hot 1-2 minutes, then reduce heat to very low. Run a spatula around the edge of the frittata at this point to be sure it isn’t sticking. Then cover and let cook on low for about 15-20 minutes, checking frequently.

When the eggs are cooked through but the top is still moist, sprinkle reserved Parmesan over top. Insert pan under broiler and watch carefully. Broil to brown the top. Usually this takes about 2-5 minutes. Again, watch carefully so you don’t burn it!

Shout out to cooking goddess Deborah Madison for all of her great frittata recipes, which inspired this modified version of one of hers! If you don’t have a copy of Vegetarian Cooking For Everyone, I suggest you pick it up. Regardless of what your garden produces this season, she’ll have a recipe to get you started cooking anything from asparagus to rutabagas!

Note: Seed from Renee’s was provided to Garden Mentors for free; however, no compensation has been provided for this article.

1 Comment

  1. Sara says:

    Nice. We’ve got chickens and chard too, and this is my favorite summer breakfast.

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