Early Fall Veggie Fritatta

I got this idea after having a wonderful dinner at a friend's house last weekend. It was phenomenal and I wanted to try it. I always put quiche on the menu and never quite get around to making one as I have always been disappointed in the texture of my quiche. Even when following a recipe and tips for a good quiche. This is a much easier version of a quiche without the butter heavy, carb adding crust. And much faster to boot.

I also was encouraged by the Minimalist who made a veggie heavy fritatta that simply used eggs as a binder for the veggies. GREAT way to eat more vegetables. And, I found out that my wok is oven safe up to 350 degrees: Score!

I apologize for the poor picture quality, the leftovers are my lunch today over my fail of a roasted ratatouille last night and improvisation of a smothered tempeh that had to be tofu because Trader Joe's was out of tempeh. Major fail of an evening that I had hoped would be lovely. Thank goodness for leftover fritatta. And my smart phone that emailed me a photo. This fritatta was beautiful and used all parts of the swiss chard, an idea often encouraged by G. The gorgeous yellow and red hues from the rainbow chard added such a depth, plus the lovely purple, orange, and yellow cherry tomatoes. Another plus, it took me a grand total of about 20 minutes to prepare. And every single vegetable, down to the garlic and onion, was from Red Hill farm. Enjoy! Early Fall Veggie Fritatta (printable version) Early Fall Veggie Fritatta 1 small red onion, diced 1 T oil 2 cloves garlic, minced 1 large bunch swiss chard, leaves and stems separated, stems diced, leaves chopped 1/2 c cheese (cheddar, feta, mozarella would all be good) 4 thyme sprigs 8-10 basil leaves (purple used) handful cherry tomatoes, halved 6 eggs, well whisked together Preheat oven to 350. In a pan, heat oil and add onion. Saute for 2 minutes, or until soft. Add minced garlic and saute for an additional 1 minute. Add swiss chard stems, saute for another 3 minutes. Add swiss chard leaves and saute until wilted. Spread contents evenly in pan and add cheese. Add eggs, topping with salt, pepper, thyme, basil, and cherry tomatoes. Let saute for 2-3 minutes then place in oven for 10 minutes.