Lake Tahoe Markets
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Swiss Chard Frittata

Swiss chard is one of my favorite leafy green vegetables.  If chard is not available, try this dish with kale.  At first bite you will love the sweet caramelized onions, in combination with the savory flavors from the Swiss chard, eggs and cheese.  A perfect meatless dinner when paired with a salad and some crusty bread.  Or you can serve it for breakfast or brunch; it’s easy to make ahead and reheat before serving.   
 
4 large eggs
4 large egg whites
¼ cup grated Swiss cheese
½ bunch Swiss chard, washed well
1 large white onion, sliced thin
1 tsp. butter
Salt and pepper, to taste
 
Preheat oven to 400 degrees.  In a medium bowl, combine eggs, egg whites, cheese and a pinch each of salt and pepper.  Set aside. Separate the stems from the leaves of the chard.  Dice the stem into small pieces.  Roll the leaves up and slice into thin ribbons, about 1/8-inch thick.  Heat a 10-inch skillet on low heat; melt half of the butter and add the onions with a pinch of salt and pepper.  Slowly cook the onions, stirring occasionally until they become translucent, about 10 minutes.  Bring the heat up to medium and cook until the onions caramelize.  Set aside.   Increase heat to medium-high, add remaining butter and add the chard stems.  Cook about 3-4 minutes.  Add the chard leaves to the pan and cook until wilted, about 2-3 minutes.  Season with salt and pepper.  Reduce heat to low; pour egg mixture into the skillet and add caramelized onions, salt and pepper and mix well to blend.  Reduce heat to low and cook until the edges set, about 6-8 minutes.  Once the bottom and edges set, place in the oven and bake until completely set through, about 4-5 minutes.  Remove from the oven and place a dish over the pan; flip onto the plate.  Cut into wedges and serve. 
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  • Home Page
  • Delivery Areas
  • Shop
  • What the Hell is It?
  • Recipes
    • Artichokes >
      • How to Cook and Eat an Artichoke
      • Grilled Artichokes
      • Pan Roasted Artichokes
      • Stuffed Artichokes
    • Asparagus >
      • Asparagus Leek Quiche
      • Asparagus with Red Potatoes
      • Creamy Vegan Asparagus Pasta
      • Garlic Butter Sauteed Asparagus
      • Spring Vegetable Soup
      • Vegetarian Asparagus Soup
    • Avocados >
      • Avocado Brownies
      • Avocado Fries in the Air Fryer
      • Baked Breakfast Avocado
      • Guacamole
    • Basil >
      • Basil Pesto
      • Tomato Basil Soup
    • Beets >
      • Roasted Beets
      • Pickled Beets
      • Waffle Pizzas with Garlic, Beets and Brie
    • Bok Choy >
      • Bok Choy Stir Fry
    • Brussels Sprouts >
      • Sprouts with Bacon and Garlic
      • Maple Roasted Sprouts
      • Sprouts and Sweet Potato Salad
      • Sprout & Steak Kebobs
      • Sprouts with Beef and Walnuts
      • Honey Sriracha Brussels Sprouts
    • Cauliflower
    • Celery Root (Celeriac) >
      • Celery Root Mash
      • Roasted Celery Root
    • Eggplant >
      • Grilled Ratatouille Pasta
    • Fava Beans >
      • Buttery Fava Beans
      • Fava Bean Scafata
      • Marinated Fava Beans
      • Fava Bean Puree
    • Fennel >
      • Salmon with Fennel
      • Roasted Fennel with Lemon Vinaigrette
      • Fennel Salad
      • Fennel with Squash
      • Fennel Citrus Drink
      • Candied Fennel Stalks
    • Golden Beets >
      • Golden Beets and Brussels Sprouts
      • Roasted Golden Beets and Grape Salad
    • Grapefruit >
      • Ruby Red Grapefruit, Avocado & Spinach Salad
    • Ground Beef >
      • Egg-Topped Beef and Broccoli
    • Kohlrabi >
      • Stir-Fry Kohlrabi with Bacon
      • Kohlrabi Slaw
      • Kohlrabi Cocktail
      • Stuffed Kohlrabi
      • Sauteed Kohlrabi and Kale
      • Kohlrabi Chips
      • Kohlrabi Greens
      • Braised Kohlrabi
    • Lemongrass >
      • Lemongrass Chicken
      • Ginger Lemongrass Salmon
      • Lemongrass Noodle Soup
      • Lemongrass and Ginger Drink
    • Poblano Peppers >
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    • Yukon Gold Potatoes >
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      • Skinny Texas Cheese Fries
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