Swiss Chard, Scallion and Garlic Frittata

Egg dishes are another staple in our household. Because of this, we often try to limit the number of whole eggs we use when cooking. We've discovered that if you replace some of the egg with just whites, you usually don't notice the difference. (I find that it's a lot easier to separate the whites from the yolks if you use a separator - they're really cheap and you can find them at most stores that carry housewares.) If you find that this dish is not flavorful enough, feel free to use all whole eggs. Just lower the amount accordingly...

Frittatas are really simple, and they're great because you can use any combination of ingredients you'd like. I'm a breakfast person, I would eat it for every meal if I could, so to me this is the perfect dinner-time dish. If you ask my sister though, she'd think you were crazy! She doesn't like eating breakfast in the morning, so she'd hate this meal as supper. To each his (or her!) own - you decide for yourself.

I didn't list the amounts of most of these ingredients because we were making it up as we went along, but it really doesn't matter... oh, and the first four ingredients below came from our CSA!

INGREDIENTS:

- Swiss chard, leaves and stems separated and chopped
- Garlic scapes, chopped
- Scallions, chopped
- Parsley, chopped
- Salt and pepper
- 2 eggs plus 4 egg whites
- Skim milk
- Good quality Parmesan cheese

PREPARATION:

1. Preheat oven to 400 degrees. Grease frying pan (we used cooking spray, but feel free to use your favorite kind of cooking oil or butter) and heat to medium or medium-high. Add scallions, garlic scapes and stems of Swiss chard (they take longer to cook than the leaves do). Cook until tender (about 5 minutes). Add salt and pepper to taste.

2. Combine eggs, egg whites and skim milk in a small bowl and whisk until mixed.

3. Add Swiss chard leaves and parsley and cook until the greens are starting to wilt. Add egg mixture to frying pan. Cook for 1 or 2 minutes or until egg begins to set.

4. Transfer to 9 in. pie plate (unless using oven-safe pan, in which case you can just place it directly in the oven). Cover with parmesan cheese and bake for 10 minutes.

5. Serve with English muffins or toast. Enjoy!

This dish had a bit of a "woodsy" flavor that would definitely have been enhanced with the addition of some mushrooms - the whole time we were eating it, I kept wishing I had some in the house!

My rating: 9/10
Dan's rating: 8/10