Let me tell you why I love frittatas. First, they are a great way to use up all the leftover veggies, meats and cheeses that might be hanging out in your refrigerator. And because my kids love them, they are a great vehicle for introducing new foods. Like the beautiful rainbow chard I picked up from Revive Gardens at Saturday’s farmers market.
Rainbow chard is actually a combination of Swiss chard, red chard, and golden chard. When buying rainbow chard, look for a good mix of the different colors, because each color brings a slightly different flavor to whatever you’ll be making.
Can you call a vegetable “pretty?” Because it is…..
Revive Gardens began when owner Eli Hodapp, who had been working in the restaurant industry, became interested in growing his own ingredients. The farm, located in Fort Collins, Colorado, is passionate about locally grown food and supporting local farmers markets. Eli and his wife Sarah produce all kinds of familiar vegetables and flowers, and some that you might not be as familiar with, like celeriac, sorrel, and in the case of my children, rainbow chard.
Paired with some red potatoes, herbs and Fontina cheese, this rainbow chard made for one of our favorite frittata creations yet. In fact, one of my children proclaimed it to be, “the best frittata you’ve ever made!” None of them even questioned what all the green stuff was–which I assure you is not normal. They just devoured their dinner and went back for seconds.
Having only eaten Swiss chard in the past, I really expect a more bitter flavor from this bunch of greens, but the sweetness of the red chard and the mild and slightly nutty flavor of the golden chard were a pleasant surprise. And probably one of the reasons my family enjoyed this frittata so much. And, if we’re being honest, I’m sure cheese had something to do with it too.
We’re feeding a house full of boys here, so this recipe does make a large frittata, but it can easily be scaled back and made in an 8 or 10 inch skillet.