Cook This: Gluten-free Dairy-free Rosemary Chard Frittata
A recent research article was published with the finding that the scent of rosemary improves brain performance. Since I’ve got a lovely old rosemary bush in the back yard I figured why not set my sights on developing some recipes that incorporate this lovely and aromatic herb? I mean, who can’t use a little bit of extra brain power, right?
My first thought- frittata. A quick Google search “rosemary frittata” led me to the website of an ND turned recipe developer/food photographer/health blogger, Winnie Abramson. Her blog Healthy Green Kitchen is absolutely lovely through and through. I recommend you check it out. Her frittata was similar to the one I usually make so although I didn’t use her recipe I’ll link it here as I’m sure it’s absolutely fabulous.
- 3/4 to 1 lb of very thinly sliced red potatoes (you can skip the potatoes or use fewer for lower carb macro balance)
- 1 cup of diced onion
- 5 cloves sliced garlic
- 3 cups tightly packed chard cut into fine strips (this was a whole head for me)
- 4 TBSP olive oil
- 2 TBSP minced rosemary
- 6 farm fresh eggs beaten and mixed with ½ cup cool water
- In a large oven safe skillet (I use a giant cast iron pan) over medium-high heat sauté potatoes 3 TBSP olive oil until lightly golden brown and cooked through.
- At the same time in a smaller skillet, also over medium-high heat, sauté the onions and garlic slices in the remaining TBSP of olive oil. Once the onions are cooked through and lightly browned add rosemary and toss for about 30 seconds.
- Add the chard to the onions mixture and sauté until well wilted.
- Once both the potatoes and the vegetables are done add the veggie mixture to the potatoes and lightly toss.
- Turn on broiler.
- Pour eggs over vegetables in large skillet and leave over medium heat until the eggs set well around the edges.
- Put the frittata under broiler until eggs are completely set and the top is lightly browned. Should set in 8-10 minutes.