Rainbow Chard Frittata

This is an in-my-head recipe that I made up, and sort of wing-it every time. It is also the type of recipe that accomodates whatever we have in the house. It has been made with chicken, sausage, bacon, and ham. The cheese has been goat cheese, swiss cheese, cheddar, and homemade ricotta. It has been embellished with mushrooms, sun-dried tomatoes, and leeks. It is an easy go-to recipe for weeknights.

I LOVE rainbow chard. I think it is the most beautiful thing to grow from the earth in early spring and late fall. The pink, orange, yellow, and green are so cheery and bright. And it is a tender, sweeter green, making it easy to prepare and serve.

Here is the basic recipe, and how I plan on making it this week:

1 bunch of rainbow chard, chopped stems and leaves
1/2 onion, chopped
1 clove garlic, minced
olive oil
salt, pepper
3-4 eggs
1/2 cup milk
1/2 cup grated cheddar cheese

Heat oven to 400. In an oven-proof skillet, saute onion, garlic, and chard stems in olive oil 3-4 minutes, til soft. Add chard leaves and saute 2-3 minutes longer. Turn heat to medium. Beat eggs with milk, cheese, and salt and pepper. Pour egg mixture over vegetables in skillet. Cook a few minutes, lifting the edges to let the runny eggs run underneath, until set around the edges. Transfer to the hot oven and bake 10 minutes or so, until puffy and browned on top. Let cool for 5-10 minutes before cutting into wedges to serve.