Rainbow's End

I try my best to shop at Farmer's Markets and stick to cooking what is seasonal and fresh. This time of year, the pickings at the market are far from slim. My attention is always drawn to the gorgeous rainbow-colored Swiss chard, a cold-weather crop that just declares its deliciousness by its bright jewel-toned stalks. The colors are a welcome splash of brightness in a season largely devoid of the candy-hued market offerings of summer - just buying it makes me happy! It's scrumptious in so many ways - even just sauteed on its own with a glug of olive oil, a sprinkling of salt and a dash of balsamic vinegar at the end. But to me, this fritatta recipe feels just like a warm, comforting hug on a brisk winter morning. Adding in the croutons or day-old bread came about as a tip from my good friend Betsy. Enjoy!


Rainbow Chard Fritatta

• 1/2 cup onion, finely diced
  
• 4 cups rainbow Swiss chard, chopped
• 8 eggs, whisked (for a more figure-friendly version, use the equivalent in egg whites, about 2 cups; it's my preferred variation!)
• 1/2 cup Parmesan cheese, grated
  
• 1/4 cup Italian parsley, chopped
  
• 1 cup seasoned croutons or crusty day-old bread cubes
• Salt and pepper, to taste
  

Coat the bottom and sides of an oven-safe saute pan with olive oil and sautee diced onions over medium heat until clear. Add the chopped chard to the hot pan and cook until wilted (You can add a tablespoon or two of water to the hot pan to create steam; it helps the chard wilt without burning. Just make sure to cook off or drain all of the water before continuing with recipe.) In a separate bowl, combine eggs, Parmesan cheese, parsley, croutons; mix well. Season egg mixture with salt and pepper. Once chard is wilted, add egg mixture to the saute pan. Stir to combine all ingredients, making sure the chard/onions are well-dispersed throughout. Place entire pan in a preheated 400-degree oven and bake until center is set, about 15-20 minutes (you want the eggs moist, but not runny).