Swiss Chard & Feta Frittata with Rosemary Purple Potatoes

Since I work at the Farmer’s Market I get a lot of excess produce from vendors at the end of the day. This past Sunday, though, was the ultimate score of produce. This monstrous bag contains: carrots, radishes, green onions, 4 bunches of swiss chard, 1 bunch kale, broccoli fourettes, green beans, and a head of broccoli. I told you it was the ultimate score. Of course, before I went shopping and bought garlic, yellow onion, asparagus and purple potatoes from Zuckerman’s Farm (It was their last day at that market, so I wanted them to have a good parting gift.)

For Monday’s breakfast I made:
Swiss Chard and Feta Frittata with Rosemary Purple Potatoes

This meal features::

– Organic Yellow Onion and Swiss Chard from J & M Ibarra Organic Farm Stand
from Divisadero Farmers’ Market.
– The olive oil is from Home Maid Co. in South San Francisco (Divis, Castro & Fillmore FM), and the purple potatoes are from Zuckermann’s Farm.
– Rosemary grown at USF Garden or gleened off San Francisco streets and dried in the living room.
It feeds:: 3 people (Add another chard & 1-2 eggs for 4 people.)

1. Preheat the oven to 375F.
2. In a skillet coated in olive oil over medium heat, add ½ c yellow onion and cook until translucent.
3. Add the ½ c Chard stems, cut into ½” pieces. Cook for about 5 minutes, until stems are tender.
4. While you wait, whisk 4 eggs and a dash of milk together.
5. Add the 2 c Chard leaves and maybe a dash more of olive oil. Make sure the leaves are coated, not heavily—just don’t let them burn on the skillet. I finished mine with salt, pepper, and garlic powder, too.
6. Once the sauté mixture is cooked through, I transferred it into a olive oil-greased baking pan. The traditional way is to put the skillet in the oven, but the only skillet I trust in the oven I don’t trust with eggs. Consider clean up while cooking to make life easier.
7. Add egg mixture and mix through.
8. Add ¼ c feta cheese crumbles and mix in evenly.
9. Place pan in oven, cook for 13 minutes.
10. While the eggs cook, sauté 5-6 diced purple potatoes in olive oil with 1 tsp garlic salt, 1-2 tbsp crushed, dried rosemary on a medium heat. Cook until tender, will take about the same time as the frittata.

This meal took about 35 minutes from start to finish. Clean up was only 5-6 things, since I eyeball spices and vegetable proportions. All cooking is a ratio, you just need to find the balance. Just like life.

Until Our Next Meal,
Brittany

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About Brittany

I am an Environmental Studies graduate from the University of San Francisco. That's where the inspirational fire sparked--through the Garden Project, Back to da Roots, and How-to-Homestead. From there my knowledge of the food system, the environment, and San Francisco has grown immensely, and I have found myself healthier and happier than ever! I continue to blend the world of urban, natural, and technological. Urban homesteader, gardener, experimental home chef, environmentalist, foodie, and explorer. I look for the good stuff in San Francisco and can guide you along your own personal exploration, as well!
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