food time - fritatta

This is one of my go to Internet recipes. I have made this Crustless Quiche numerous times. I do mix it up a little and do not always follow the exact recipe, but the egg to milk ratio is perfect, as is the temperature and cooking time. I found this recipe because I was looking for something to do with all of the Swiss Chard that we get from our CSA. I pretty much use whatever veggies I have on hand, and sometimes a little bacon. Adding more veggies to this recipe is not a problem. I have added broccoli, potatoes, asparagus. I have used red onion instead of sweet onion. I also never use as much cheese as the original recipe calls for. This is a super easy, healthy meal. I usually serve it with some bread and a salad or some pasta.

Swiss Chard Crustless Quiche Recipe
adapted from original recipe @ food.com

1 tablespoon olive oil
1/2 onion, chopped
1/2 - 1 bunch Swiss chard
1 cup grated cheese
4 eggs
1 cup milk
salt and pepper to taste

Preheat oven to 375 degrees

Wash and dry Swiss chard (you actually do not have to dry too thoroughly). Cut off the ends of the stems, chop remaining chard.

Add onion and chard to the olive oil and saute until stems are tender. Do not overcook.

In a bowl whisk eggs and milk. Add salt and pepper to taste.

Oil a pie dish.

Spread vegetables into pie dish. Sprinkle cheese over vegetables, then pour in egg mixture. Make sure it is all spread evenly.

Bake for 35 - 45 minutes or until golden brown and no liquid seeps when poked with a knife.