brunch spread

We had a pajama brunch  party with houseguests, here you see sweet and spicy bacon, chard frittata, a lovely fruit platter, and some smoked salmon spread we enjoyed with bagels.

Chard Frittata

Serves 6-8.  A great way to use some of the chard so profusely growing in our straw bale garden. 

            a 1¼ lb. bunch Swiss chard     

            4 Tbs. olive oil             

            1 small onion, thinly sliced        

            salt and pepper to taste

            8 large eggs

            2 cloves garlic, finely chopped

            ½ c. fresh grated Parmesan cheese

            generous pinch cayenne pepper

Position rack in the upper third of the oven and heat oven to 350 degrees.  Cut chard stems crosswise into ¼” thick pieces.  Coarsely chop the leaves.

In a large frying pan over medium heat, warm 2 Tbs. olive oil.  Add onion and sauté until tender, about 6 minutes.  Add chard stems, season with salt and sauté about 4 minutes.  Add chopped chard leaves and sauté until tender, 2 -3 minutes.  Transfer to a plate.

In a large bowl, lightly beat eggs with garlic and Parmesan.  Season with cayenne, salt and pepper. 

Gently squeeze out any liquid from the cooked chard and stir it into the egg mixture.  In a 10” ovenproof frying pan over medium high heat, warm remaining 2 Tbs. olive oil.  Add egg mixture, reduce heat to medium and cook until eggs are set around the edges, about 5 minutes.  Transfer to oven and cook until set, 7 to 9 minutes longer.  Let cool briefly.

Cut into wedges and serve.