A couple of weeks ago I made my now regular visit to the October farmers market in Newcastle Upon Tyne. The market runs every month, but from past visits I’ve realised that the only months that seem to feature fruit and vegetable sellers are the autumn ones. The sellers at this farmers market offer some excellent locally grown organic produce at great prices. I also love that they offer some veggies, which for some reason never seem to make their way into the supermarkets such as Chard. I bought a massive bunch of it, along with quite a lot of other veggies (I couldn’t close my fridge door put it that way), and some local free range eggs.
On the drive home I racked my brain for how I could use the chard and came up with this lovely seasonal recipe!
Squash and Chard Frittata (serves 4, vegetarian)
- 1 medium red onion
- 1 heaping cup of cubed roast squash (I used Butternut)
- 2 cups of chopped chard or spinach (use 3 cups for spinach as it will wilt down more in the heat)
- 6 large free range eggs
- 100g of goats cheese or your favourite cheese
- Begin by finely chopping your red onion and sautéing in a large frying pan in a little oil over a medium heat.
- While that is cooking beat your eggs and season with a little salt.
- Wash and finely chop your chard (or spinach) and once the red onion has softened, add to the pan. Cook the chard down until it has wilted and reduced in volume by about half.
- Add the squash and distribute the contents of the pan so it is evenly spread out.
- Pour over your beaten eggs and using a folk just mix in the veggies with the eggs and spread out so that everything is well mixed in and covered in the egg.
- Add your cheese on top, and cook until the under side of the frittata has firmed up.
- Pop under a hot grill to cook the top. Once the top is golden and set, remove from the grill and allow to cool a little before slicing and serving.
Heaven’s this is good! The squash and goats cheese give the dish a great balance of sweet and savoury flavours and the chard just ups the health factor and gives the whole thing more substance.
I enjoyed the first slice warm and then wrapped the other slices in foil and refrigerated for later. I actually loved this more cold from the fridge than warm.
Eating a slice straight up reminded me of having a slice of pizza! It was also wonderful accompanied by a salad or steamed broccoli for a light dinner.
This is really healthy as it is, but if you wanted to lighten it up and add more protein just replace half of the eggs with egg whites and you could also change up the cheese.
Are you a fan of frittata’s? What ingredients do you love in them? Have you tried chard before?