September 4, 2006

Red Swiss Chard Frittata

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This recipe is supposed to be a winter frittata I'm not sure why. I have a bunch of very fresh red Swiss chard but didn't want to just boil or saute them so I made frittata instead. It has bratwurst, cubed yukon gold potatoes, grated fontina and mozzarella cheese, egg whites and whole eggs, leeks, onions and fresh basil. This combination is a refreshing change from my usual spinach and asparagus frittata, or the Spanish style with chorizo. I love it and most important it IS healthy and tasty. Hmm, maybe the next time I make this I'll use Filipino longganisa for that unique Pinoy taste.


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