Fritattas are a great way to use up bits and pieces of left overs that are hanging out in the fridge. Take this frittata, a few slow roasted (or caramelized onions) were left from a salad enjoyed earlier in the week, a half bunch of swiss chard was limp and on its way out, and we were one egg yolk short of an egg.
So this delicious frittata made a quick week night dinner.
This dish makes enough for two people as a meal, or four if paired with a salad. I begged Nic to only eat one slice so we could have it the following morning for breakfast. It was that good.
slow roasted onion frittata with swiss chard, sun dried tomatoes & goat cheese
A quick week night dinner, or an impressive Sunday brunch - this frittata will please anyone at your table.
Ingredients::
1/2 tablespoon olive oil*
1/2 tablespoon Earth Balance
3 cloves garlic, roughly chopped
6 chard leaves, roughly chopped
2 tablespoons vegetable broth
1.5 slow roasted onions or caramelized onions**
4 sun dried tomatoes packed in oil, roughly chopped
2 ounces goat cheese, about 1.5 inch round
4 eggs
1 egg white
3 tablespoons coconut milk
Salt and pepper to taste
To prepare::
In a cast iron skillet, heat oil and Earth Balance (or butter). Add garlic and saute 30 seconds. Add chopped chard and saute until bright green and wilted, about 2 minutes. Add vegetable broth and cook chard until evaporated. Season with salt and pepper.
Remove skillet from heat and add onions in a layer on top of the chard, then sprinkle on the tomatoes and goat cheese.
In a separate bowl, quickly whisk eggs, egg white and coconut milk. Pour the eggs evenly over the vegetables and bake in a 350* oven for 10-15 minutes, or until lightly browned and eggs cooked through.
*Use the oil from the jar of sun dried tomatoes if possible
**Slow roasted onions are prepared by slice onion into thin rings, coating with olive oil, salt and pepper and baking at 300* for 90 minutes - 2 hours, or until nicely browned.
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