Culinary Guides

A frittata is the most forgiving thing in the kitchen, so use whatever greens you have. Here it is Swiss chard and sweet leek, bound with good eggs and salty feta. The better the eggs, the more flavor you get, so it is worth seeking out a good source.

Ingredients

• 2 tablespoons olive oil
• 1 large leek (white and light green parts only, halved, cleaned, and roughly chopped)
• 1 small bunch Swiss chard (stems discarded and leaves roughly chopped, about 4 cups)
• 8 eggs, beaten
• 1/4 cup heavy cream
• 1/4 teaspoon freshly grated nutmeg
• 1/2 teaspoon cayenne pepper
• 1/2 cup feta cheese, crumbled
• Salt and pepper to taste

Directions

1. Heat the oven to 375F (190C). Warm 1 tablespoon of the olive oil in an 8-inch cast-iron skillet over medium heat.
2. Add the chopped leek and cook, stirring often, until soft and fragrant, about 3 minutes. Stir in the chard leaves and cook until wilted, about 3 minutes more.
3. Meanwhile, whisk together the beaten eggs, heavy cream, nutmeg, cayenne, and 1/4 cup of the feta. Season with salt and pepper.
4. Stir the cooked vegetables into the egg mixture until well combined.
5. Wipe out the skillet and heat the remaining 1 tablespoon olive oil over medium-low heat. Pour in the egg and vegetable mixture and scatter the remaining 1/4 cup feta on top.
6. Cook over medium-low heat until the edges begin to firm, about 8 to 10 minutes. The center will still be loose.
7. Transfer the skillet to the oven and bake until set and golden at the edges, about 10 minutes. A knife inserted in the center should come out clean.
8. Let cool about 5 minutes, then slice and serve warm or at room temperature.

This is a great use for whatever is in the garden. Spinach, kale, or other tender greens all work in place of the chard, and leftovers keep for a few days.

Grower's tip: Swiss chard is one of the most generous greens you can plant. Pick the outer stalks young and tender and the plant keeps sending up more for months, straight through summer heat and light fall frosts, right when spinach would bolt.

Grow the greens for this frittata yourself. A row of Swiss chard gives you months of cutting, and a patch of kale or spinach keeps the egg bakes coming.