Eat your greens!

Here's a spotlight on the gold medal winner I referred to in a recent post on our garden- Swiss Chard, a good source of iron, potassium, and fiber! We're still experimenting with various recipes using swiss chard, and this week we tried a swiss chard frittata from a recipe found in Martha Stewart Living. It was very good and light. I used 5 leaves instead of 2, and will add even more next time. Maybe more real egg would be better too? I also added some artichoke hearts and think other veggies could be thrown in the skillet as well. The meal was complete with some very tasty broccoli and sugar snap peas, pale ale, and a bright summery table cloth!

Swiss Chard Frittata

1 lg. egg

10 egg whites

1/3 c. ricotta cheese, part-skim, pressed through a sieve

1/2 tsp. coarse salt

1/8 tsp. ground pepper

1 T. olive oil

2 leaves chard, chopped 1/2 in. thick (I think it needs lots more)

1/2 lg. onion, sliced thinly

Preheat oven to 375. Whisk together egg, whites, ricotta, 1/4 tsp. salt, and pepper in a medium bowl.

Heat oil in 10 inch oven proof skillet over med. high heat. Add chard stalks and onion, cook until tender, about 4 min. Add leaves and cook, stirring until tender, 1-2 minutes. Sprinkle with 1/4 tsp. salt. Add egg mixture and stir to distribute veggies evenly. Place skillet in oven and bake until eggs have set, about 13 minutes.