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Frittata with Chicken and Chard
- 3 tablespoons olive oil
- 8 eggs
- 1/4 cup whole milk or half and half
- Salt and pepper, to taste
- Small red onion, slivered
- 1/2 bunch chard, chopped
- 1/2-1 cup leftover chicken, chopped
- 1/2 cup chévre goat cheese
Preheat oven to 400º. Swirl olive oil all around an oven-safe skil-let. Cook onion in the olive oil over low heat for 7 to 8 minutes. Whisk eggs, milk, a generous pinch of salt, and some cracks of pepper in a bowl. Add chard to pan with a pinch of salt. Cook until just wilted, and add chicken. Pour the eggs in, coating the entire bottom of the pan. Cook for 3-4 minutes to set the bottom, tilting the pan and peeling the edges of the frittata away, allowing some uncooked egg to run underneath. Sprinkle goat cheese over the top and pop into the hot oven. This will puff up and set in 7-10 minutes. Remove when the eggs are just set. Serve with greens dressed simply and toast or leftover grains.
Submitted by Molly Kincaid