While there are a multitude of reasons I love the csa, one of the biggest reasons is the fact that almost every week I face the challenge of incorporating as much produce into as many meals as possible.  Instead of creating a weekly menu before I go shopping, I let the weekly produce dictate my menu and then I go shopping at the grocery store for whatever fill ins I may need.

I love eating eggs for breakfast.  They keep me full, I can mix in almost anything you like, and there are so many ways to prepare them.   While I am usually an omelet person, I am finding more ways to eat eggs and add csa produce into my breakfast routine.  I love that a frittata seems to sit somewhere in between an omelet and a quiche.

While I recommend you mix and match whichever ingredients you have on hand, I also have to recommend you try this frittata as is (the spring flavors are amazing!)

Swiss Chard and Feta Frittata
Author: 
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 1-2
 
Ingredients
  • 1 tablespoon olive oil
  • ⅓ cup green onion, diced
  • Handful Swiss Chard, stemmed removed
  • 2 eggs
  • 1 cup egg whites
  • ¼ cup milk
  • ½ teaspoon salt
  • 2 teaspoons fresh oregano
  • ⅓ cup feta
Instructions
  1. Preheat oven to 425˚.
  2. In an 8″ skillet, heat olive oil over medium-low heat. Toss in green onions and cook for 1-2 minutes. Stir in Swiss Chard and continue to cook until slightly wilted.
  3. In a separate bowl whisk together eggs, egg whites, milk, salt, and oregano. Pour over Swiss Chard and sprinkle with feta. Cook over medium-low heat until sides have set.
  4. Move pan to oven and continue to cook frittata until set, about another 5 minutes. Remove from oven and let sit for two minutes before serving.

 

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