Rainbow chard stalks stay vibrant even after you cook them!
1small onion, chopped
1 bunch chard, stems and leaves separated and chopped
1/2 teaspoon dried basil
6 eggs, whisked
Cheese for topping
Ground black pepper
In a skillet, saute onion and chard stems with basil until tender. Cover and stir occasionally. Add chard leaves. Pack it in and replace lid. When shrunk add scrambled eggs, stir quickly and press evenly in pan. Cover and turn heat down very low. Top with cheese and sprinkle with pepper. Cut with pie server when egg is cooked and top with sauce.
Sauce
1 cup yogurt
3 garlic scapes, finely chopped, or 6 cloves garlic, minced
1/4 cup parsley
1/4 cup cream (optional)
Mix together and serve generously on chard frittata with fresh tomato.
We thank Teri Crockett of Nash’s Farm Store for this recipe.