Okay, I know it's not a foodie Friday but I just had to share this delicious recipe that I made with ALL organic and almost all local ingredients for Easter morning. It's a great recipe to prepare ahead for a fast breakfast as well...and not feed your family an over processed mystery "fruit" bar.
1 bunch swiss chard, stems removed, rough chopped
about 1/2 cup feta cheese (more or less depended on home much you like cheesy eggs)
2 minced fresh garlic cloves
1 large spring onion, diced
8 fresh eggs
a few chopped marinated artichoke hearts (optional)
1 pepidew pepper, diced (optional)
olive oil, salt & fresh ground pepper
Heat 1 Tbsp oil over medium heat in oven safe pan. Add onions and garlic, saute until tender. Add swiss chard and a little salt and saute until reduced to about half. Set aside. In a bowl, whisk eggs and pepper together. Add cooked veggies, feta, artichoke and pepidew. Whipe out oven safe pan and add two Tbsp oil. Once oil is very hot add egg mixture and let cook on medium heat for 3-4 minutes. Have broiler set on high and transfer to oven. Broil 3-4 minutes until center if firm and frittata is golden brown. Remove, cool slightly, transfer to plate and ENJOY! Goes well with sliced tomatoes or fresh, local strawberries!
Mix it up and try tomatoes and olives! The combinations are endless! And remember, make it local and organic whenever possible!