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!)
- 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
- Preheat oven to 425˚.
- 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.
- 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.
- 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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