And though, as I am typing this, NStar is currently sending a "construction crew" to my home to determine the reason our gas mysteriously stopped working on our brand new stove, I am confident that this weekend will be no exception in my culinary pursuit (hear that, gas guys? I am serious. I also REALLY, REALLY LIKE HOT SHOWERS. BY THE WAY.)
On that note, I wanted to share an easy weekend breakfast I made a few weeks ago with limited ingredients: swiss chard I'd nabbed at the Farmer's Market (from Kimball's Fruit Farm, of course), eggs, and some top-grade salami (when else does one buy salami with the intent of eating it sober and not on a 2AM sandwich? Anyone?). The result was this fluffy, delicious frittata that was perfect for the late summer Saturday morning it was served. Now that it's fall and some hearty greens are in full swing, this would be great with kale (have I mentioned that I like kale?) or spinach as well. Toast up some crusty bread and brew some coffee, and enjoy your weekend morning (maybe outside while you still can--apparently us East Coast folks are in for what is being dubbed a "Frankenstorm"...fantastic).
Anyway. Without further ado.
What it's Made of:
(Recipe adapted from Epicurious, here)
- 4-5 large eggs (use your judgement, more if you don't use the yogurt)
- 1 6oz container plain Greek yogurt (optional, but gives such a good texture)
- 3 T parmesan cheese
- 2 T EVOO
- 1 medium onion, thinly sliced
- 1 clove garlic, minced
- 1 bunch swiss chard, removed from stems and torn
- Genoa salami (I used one pre-sliced small container, about 3 oz), sliced thin and cut in quarters
How it's Made:
- Preheat oven to 400 degrees
- Whisk eggs, yogurt and cheese together with some salt and pepper
- Heat EVOO in a large, oven-proof skillet over medium-high heat
- Add onion and garlic to skillet and allow to cook for 3-5 minutes, until onion is soft
- Add swiss chard in batches, stirring until wilted, then adding the next handful
- Add salami and stir until combined
- Pour eggs over mixture, allow to set momentarily before transferring to oven
- Run a rubber spatula around the edges to prevent eggs from sticking
- Transfer to oven and bake for about 10 minutes, until cooked through and a fork pulls out clean
- Top with additional salt, pepper and parmesan. And eat.
...and thank the lord for your functioning stove. Enjoy.
Products relevant to this post: