Chard & Onion Frittata with Cardamom Hills Chutney
This recipe is from the kitchen of Sophie Rahman, owner of Cardamom Hills Trading Co., a new vendor at our PSU Market starting May 13 – the day before Mother’s Day. Her recipe below. We hope you enjoy it!
From Sophie:
My mother was my inspiration – she was an amazing cook. As a child, I would accompany my father to our local market, and to this day, I can recall the smell of fresh fruits and vegetables and the vendors calling out. My father had his favorite stalls who knew my father was very particular, I remember him picking up the mangoes and smelling them to make sure they were ripe. My mother would then prepare simple and healthy meals from all this delicious and fresh produce. So, for Mother’s Day, I always like to prepare a special dish to serve with my chutneys to honor my mother.
Ingredients
- 3 TBSP olive oil
- 1 large red or white onion, quartered and thinly sliced crosswise
- 1 bunch chard leaves only chopped
- 1 clove garlic
- 6-8 eggs lightly beaten
- 2 TBSP chopped parsley
- 2 TBSP chopped basil
- 2 tsp chopped thyme
- 1 cup grated Gruyere
- 2 TBSP grated Parmesan
Method
- Heat 2 tablespoons oil in a 10” skillet, add onion, sauté, stirring occasionally over low heat until soft, but not colored (about 15 minutes)
- Add the chard and continue cooking until chard is tender, 15 mins. Season with salt and pepper.
- Mash garlic in mortar with a pinch of salt, stir into eggs along with herbs.
- Combine chard and egg mixture, stir in Gruyere and half of the Parmesan.
- Heat remaining oil in skillet, when hot, add the egg and chard mixture. Give a stir and keep heat at medium-high for about a minute, turn to low. Cook 10-15 minutes eggs should be set, but still moist on top.
- Add remaining Parmesan and broil 4 – 6” away from the heat, until browned.
- Serve cut into wedges with one of Sophie’s delicious chutneys, such as her Spicy Tomato Chutney.
Photos courtesy of Sophie Rahman, Cardamom Hills Trading Co
