Chard, a little 🌿that packs a mighty #GoodForYa punch, powers up a mouthwatering vegan frittata created specially for our pop up event at Stepney City Farm. BTW is it only us that think Chard Frittata sounds just Hakuna Matata (okay cue for a Lion King Singalong)
You say Matata we say …. Chard Frittata
This is a yummy recipe from Chef Christina Queen of Stepney City Farm Cafe who shared
“I’ve chosen this one as scrambled eggs are another firm children’s favourite, but realistically speaking, most parents don’t want to always cook scrambled eggs for children and a separate dinner for the rest of the family. The beauty of the frittata is its ability to masquerade as breakfast, lunch, or dinner, and be delicious whether it is served hot or cold. It can even breathe fresh life into leftovers and help minimise potential food waste. You can mix in any ingredients you have an hand, so long as they are pre-cooked before the eggs are added in, so let your imagination take over.
Frittata is also a nice way to introduce a new food in a familiar one. It typically involves potatoes and whatever else you may have on hand. For a fussier eater, starting with a plain frittata made only with potatoes (and/or perhaps with cheese), and then slowly introducing finely chopped greens or meat into them may be an option”.
Chard Frittata 💚 Mighty Yummy 💚 Chard Frittata
- 5 tablespoons neutral oil
- Knob of butter
- 400g potatoes, in 2-3mm slices [Any potato variety will do, I find waxy potatoes will have a firmer bite and lend a bit more flavour.]
- 250g chard, leaves and stalks, chopped
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 8 large eggs
- 60ml whole milk or single cream
- 140g cubed cheddar cheese (optional)
- Kosher salt and freshly ground black pepper
- 1. Adjust oven rack to 4 inches below broiler and preheat oven to 170C.
- 2. Heat oil and butter in a 10-inch oven-safe nonstick or well-seasoned cast iron pan over medium-high heat until shimmering. Add potatoes and cook gently for 8-10 minutes, or until the potato is cooked through and easily pierced with a knife.
- 3. While potatoes are cooking, whisk together eggs and milk in a large bowl until just combined. Stir in cheese, if using, and season with salt and pepper. Set aside.
- 3. Add onion and garlic to pan, stirring occasionally, until onions are translucent and tender, about 4 minutes. Add chard to pan, and continue to cook until chard has completely wilted. Season to taste with salt and pepper.
- 4. Pour eggs into skillet and give it a stir and a good shake to ensure the eggs are evenly distributed throughout. Continue to cook until eggs on bottom and edges are set and begin to pull away from edges of the pan, about 3 minutes.
- 5. Place pan into pre-heated oven and bake for 8-12 minutes. The frittata is done when the center is set and a knife inserted into the center comes out clean.
- 6. Allow the frittata to briefly cool for 10 minutes before serving with a green salad and crusty bread.
- Scroll down for some other great chard ideas
Combinations to try:
🍽️ Cavolo nero (a type of kale) and mozzarella
🍽️ Bacon, sweet corn, and spring onion
🍽️ Ham, cheddar, and broccoli
🍽️ Asparagus, spinach, and ricotta
🍽️ Wild garlic, new potatoes, and peas
🍽️ Courgette, red pepper, and roasted onion