Tuesday, April 29, 2014

Vegetable Frittata with Red Chard, Cherry Tomatoes & Goat Cheese

Sorry it's been a little while since I've posted a new recipe.

I blame it mostly on my traveling. Forgive me. A few short weeks ago, I attended the 2014 Sirenland Writers Conference in Positano, Italy, where I studied with Meg Wolitzer (one of my favorite authors!). It was an unforgettable experience—the location, the food, the company, and yes, the workshop. You can read my nifty little article about the experience on Shelf Pleasure:

Click here for the link to my post on Shelf Pleasure

Me with Gina Fattore in front of the Positano View!
I had many lovely meals abroad, but I'm happy to be back home and cooking in California. I made this frittata before I left and got so many requests via FaceBook to share the recipe that I thought I should post it here. Frittatas and homemade muffins are my staple brunch items. Is there anything better? I tend to make my frittatas loaded with lots of farmers market veggies.

In this case, I used some gorgeous, deep green and red leafy chard and delicate yellow cherry tomatoes. I finished it with crumbled goat cheese and fresh thyme. I always make my frittatas in my prized cast iron skillet (bought years ago at Target for 20 bucks).

This recipe is a great base. Though I used chard and cherry tomatoes in this case, feel free to substitute any vegetable combination. I always let my ingredients dictate the dish.

Want to make the whole meal? These tasty little muffins complete the picture:

Click here for my Raspberry Walnut Kefir Muffin recipe

Vegetable Frittata with Red Chard, Cherry Tomatoes & Goat Cheese
Serves 4-6 people
Cooking time: about 20 minutes

8 eggs
2 heaping cups chard, thinly chopped
1 cup cherry tomatoes, halved
3 garlic cloves, peeled and chopped
1 shallot or small onion, peeled and chopped
1 teaspoon fresh thyme
2 tablespoons extra virgin olive oil, plus more for drizzling
1/2 cup crumbled goat cheese
salt and freshly ground pepper

1. In a cast iron skillet, heat the olive oil over medium heat. Add the shallots or onion and saute for a few minutes, until softened and translucent (about four minutes). Add the chard and continue to cook until wilted. Season with salt and pepper.

2. Meanwhile, crack the eggs into a bowl and beat until the yolks and whites are mixed together and the entire mixture is slightly frothy. Season with a little salt and pepper.

3. Pour the egg mixture into the cast iron skillet over the vegetables. Place the halved cherry tomatoes cut side up on top of the egg mixture, gently pressing them down. Top with the crumbled goat cheese, fresh thyme, a little salt and pepper, and drizzle with olive oil.
4. Continue cooking stove top for a few minutes until the frittata begins to set. Finish the frittata under the broiler until cooked through. Enjoy!

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