Whole Lotta Fritatta
Kale & Cheddar Frittata
8 large eggs
¼ cup organic whole milk
½ teaspoon sea salt, divided
½ teaspoon fresh cracked pepper, divided
1/4 cup grated mild cheddar cheese
2 tablespoons extra virgin olive oil
½ large sweet onion, diced
2 cups finely chopped Swiss chard
2 cups finely chopped kale leaves
2 cloves peeled garlic, minced
Preheat oven to 350°. In a medium bowl, whisk together eggs, milk, ¼ teaspoon sea salt and pepper. Add shredded cheese and mix. Set aside.
In oven-proof non-stick sauté pan heat olive oil on medium high heat and add diced onion. Sauté onions for 3-4 minutes until translucent. Add chopped Swiss chard and kale leaves and toss in pan and cook for 2 minutes to wilt before adding minced garlic and cook for additional 1 minute.
Reduce heat to medium low and add egg mixture to wilted greens. Using tongs arrange greens evenly throughout the pan. Let eggs cook for 5 minutes until they are set before transferring pan to oven and bake for 5 minutes.
Remove pan from oven and slide frittata onto serving plate. Cut into wedges to serve.
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What do you make when you have a garden full of kale and Swiss chard combined with Mother’s Day? A Fritatta, of course! A Whole Lotta Fritatta was the taste of the day at the Atlanta Botancial Garden this weekend! We selected cage free eggs along with sweet Vidalia onions from the great produce growing state of Georgia! The kale and Swiss chard was even closer than any farm to table…it is “Plant to Plate” in the Edible Garden and all were able to enjoy this elegant yet simple creation with the gift of fresh greens! It’s Fritatta time anytime and in every season you can use various vegetables or herbs that are growing in your garden each year! Cheers, Megan
