My quest to make (at least) 3 (new) recipes a week in 2016 is going strong, and in addition to making and eating all this amazing food, researching new recipes is pretty super fun as well. I made a mushroom frittata for recipe #23 and cooked and tasted Swiss chard for the first time ever in recipe #24, so when I found a recipe that married the two (that is, Swiss chard + frittata), I knew it was destined to become recipe #33.
It's news to me that Williams-Sonoma has an incredible blog called Taste, and I can't even count how many of their recipes I've bookmarked already. The one I've made so far is Swiss Chard & Onion Frittata: the ingredient list is 8 items long (including olive oil and salt and pepper), and I nearly made the mistake of passing on the recipe because, well frankly, a recipe containing only 8 things just doesn't seem very exciting to me. Boy, was I in for a surprise.
Considering this was my second time ever preparing Swiss chard (which, by the way, WILL be growing in my garden this year, mainly because it is stunningly beautiful), I was grateful to learn this interesting technique: I removed the pink stems from the leaves and roughly chopped them so the stems could be added early to the pan to be sautéed with the onion. This allowed them to cook a bit longer and get tender before adding the chopped green leaves a while later to wilt before getting stirred into the egg and parmesan cheese mixture.
Hi! I'm the creator of Pot Belly Bird, hailing from Spokane, WA. Here in my blog, I'll tell you about all the fun stuff I'm up to in addition to making cards, like cooking or biking or gardening!