Farmers Almanac
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Chard and Goat Cheese Frittata

8 large Swiss chard leaves, with stems
2 tablespoons extra virgin olive oil
1 medium red onion, thinly sliced
1/2 teaspoon salt
2 teaspoons fresh rosemary, minced
3 garlic cloves, minced
8 large eggs
Fresh ground black pepper
4 ounces soft goat cheese, crumbled

Cut out the chard stems, dice, and set aside. Coarsely chop the leaves. In a large cast iron skillet*, heat 1 tablespoon olive oil. Add onion, 1/4 teaspoon of salt, and rosemary. Sauté for 10 minutes over medium heat, until the onions are soft and beginning to brown. Stir in the chard leaves and 1/4 teaspoon salt, and sauté for 1 to 2 minutes, until the greens begin to soften. Remove from heat. Stir in garlic and chard stems, and set aside. In a large bowl, whisk together the eggs, add the chard mixture and goat cheese, and stir to combine. Preheat the broiler in the oven. Heat 1 tablespoon of oil in the skillet over medium-high heat. Once the oil is hot, pour in the chard-egg mixture and cook for about 3 minutes. Place the skillet in the oven and for 3 minutes. Pry the frittata from the edges of the skillet and invert it onto a serving platter. Cut into wedges and serve.
*If you don’t have cast iron, use a skillet with an over-safe handle

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If you notice a hole in the upper left-hand corner of your Farmers' Almanac, don't return it to the store! That hole isn't a defect; it's a part of history. Starting with the first edition of the Farmers' Almanac in 1818, readers used to nail holes into the corners to hang it up in their homes, barns, and outhouses (to provide both reading material and toilet paper). In 1919, the Almanac's publishers began pre-drilling holes in the corners to make it even easier for readers to keep all of that invaluable information (and paper) handy.

Reading Farmers' Almanac on Tablet with Doggie

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