Comments on: Swiss Chard & Gruyère Frittata

By: magpie

magpie — Mon, 04 Aug 2008 13:59:57 +0000

Curiously enough, we did something similar twice last week…once with onions and chard, and once with onions, chard and diced zucchini. I used a pepper jack cheese, and tossed some chopped basil into the eggs.

I wonder if I saw your post before, and subconsciously stored it – because I didn’t consciously to make this, it’s just what jumped out of the fridge.

In any case, yum!

By: chickinthekitchen.com » Menu Plan Monday, 8/4 - 8/10

chickinthekitchen.com » Menu Plan Monday, 8/4 - 8/10 — Mon, 04 Aug 2008 00:59:41 +0000

[...] a great week for cooking — lots of variety, lots of success with new recipes. We enjoyed a Swiss Chard & Gruyère Frittata, Basil Green Beans with Tomatoes, and Strawberry-Coconut Muffins. I need to try making the Hoisin [...]

By: Kevin

Kevin — Thu, 31 Jul 2008 10:41:39 +0000

That looks good! I have been looking for new ways to use Swiss chard.

By: Paula

Paula — Thu, 31 Jul 2008 05:46:18 +0000

This frittata looks so amazing! I love both swiss chard as well as Gruyere, so this recipe is a keeper for me! Yum!

By: Sarah

Sarah — Wed, 30 Jul 2008 23:10:45 +0000

This looks so great Dara! I LOVE frittata and this looks like such an easy way to make it...I really want to try to make a quiche but am unsure of the ratios of stuff...do you have any good recipes for say a broccoli cheddar quiche? The broccoli cheddar quiche I keep in my recipe binder is Easy Broccoli Quiche. According to my notes, I halved the onion, used a 10 oz. package of frozen broccoli, thawed and drained, added a dash of dried mustard, used cheddar instead of mozzarella, and reduced milk to 3/4 cup. You need a deep dish crust, and you should pre-bake the crust for 10 minutes. So, as with any recipe, it's just a starting point! Adding mushrooms is a good change, too. Hope that helps! -- Dara

By: Olga

Olga — Wed, 30 Jul 2008 15:40:12 +0000

This looks like a great and easy brunch idea! I’m hungry now.

By: Cathy C

Cathy C — Wed, 30 Jul 2008 03:37:00 +0000

This not only looks great but the fact that you suggest this is also freezer friendly puts this one over the top.

cheers
Cathy
http://www.wheresmydamnanswer.com

By: margie

margie — Wed, 30 Jul 2008 01:28:39 +0000

That makes my mouth water. I’ve been buying my eggs from a local Amish farm and they are SO much better tasting than store bought eggs. I bet they’d be FANTASTIC in this recipe!