This was suppose to be with tomatoes instead of the summer squash but I have a tomato hater and an old summer squash...
Yesterday morning I was in a real bind about what to make for dinner. Once again it needed to be something that I could make ahead of time and reheat when it was time for all of us to eat. We had Karate after school and it makes it much easier when we get home at 6:45 to have something that can be reheated and set on the table immediately. So what did I do? I tweeted it!!! I had several responses but @nandita from Always Order Dessert won this round. She suggested my exact dinner!!! If you are not familiar with twitter maybe you should be. And if you are really interested you can follow me there on Twitter @nofearentertain
I did call on T's help with the side dish to the frittata. I had him throw butternut squash fries into the oven for me when he got home. All I did was take 2 baby butternut squash and peel them and clean out the inside and cut them into French fry shapes. These were sprayed with some olive oil spray and tossed in a preheated oven of 450 degrees for 20 minutes. Removed from the oven and sprinkled with kosher salt and flipped and placed back in there until nice and crispy. About 20 minutes more. These were so good. They are so much better than sweet potato fries and I will be making these again and again!
Anyway onto the main player here...
Swiss Chard and Summer Squash Frittata (adapted from Moosewood Restaurant Low-Fat Favorites, the Moosewood Collective)
1 lb. Swiss chard
1 summer squash, sliced thin
4 garlic cloves, minced or pressed
1 cup chopped onions
2 tsp. Olive oil
6 egg whites
2 whole eggs
3 Tbs. Chopped fresh basil
1/4 tsp. Salt
1/2 tsp. Ground black pepper
grated Parmesan cheese (optional)
Wash the Swiss chard, remove and discard the large stems, and finely chop the leaves. In a 10 inch cast iron skillet, saute the garlic, summer squash and onions in 1 teaspoon of the oil for 3 minutes on medium heat. Add the Swiss chard, stir, cover, lower the heat, and cook for a bout 10 minutes. Remove the skillet from the heat and drain the Swiss chard if juicy.
In a large bowl, beat the egg whites, eggs, basil, salt, and pepper until blended. Stir in the sauteed Swiss chard. Coat the bottom of the skillet with the remaining tsp. of oil and return it to medium heat. When the skillet is hot, pour in the Swiss chard-egg mixture. Cook for 5 to 8 minutes, until the edges are firm and the bottom is golden and beginning to brown. Place in a preheated 400 degree oven and cook for about 5 minutes, until the eggs are fully cooked. Serve immediately or at room temperature, topped with grated Parmesan if you wish.
This was such an incredible meal that was a hit with both of the girls. It will be made again and again in our house!!!
Thanks for reminding us that summer veggies can always be eaten in the winter! This sounds great. And it's so pretty.
So pretty! And I'm sure it tastes as great as it looks, too!
Oh man, that looks SO GOOD. I'm definitely going to give this one a try. Thanks!
Wow how many yummy recipes you ve got here. :) like your blog
Frittata is certainly a favorite in this household and I love swiss chard. I have never made butternut squash fries before, but am a huge fan of sweet potato fries, so if you say they are even better, I am going to have to give it a whirl!
I adore swiss chard, and am sure this was wonderful. See you on twitter!
I've always wanted to make a Frittata but have never got round to it. Yours looks just lovely!
A cheese would work splendidly here and as for the tomato hater, red peppers are a good sub.
What a great way to get more dark leafy greens into my diet. I do love tomatoes, so I'd add those in, too.
You know I would probably prefer it just like this , without the tomato.Dont you love chard!
This looks delicious, but I think you left out what to do with the Summer Squash... It's not in the directions!
I'm guessing it get sauteed in with the swiss chard?
Sorry Sam! yes it goes into with the swiss chard!
Judy, the frittata turned out great! Here in central PA the chard has been in for a few weeks and the summer squash too! It was perfect timing to come across the recipe you posted. The only thing is, I was surprised that only 1 tsp of oil was used to sautee and then 1 tsp to oil the skillet. I used more for the latter. Instead of chopped fresh basil I used basil pesto that I had just made. Also, I added 1/4 cup of parmesan cheese. Maire
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