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Skillet Frittata with Chard and Smoked Gouda

1 large bunch fresh chard, chopped (about 4 cups)

4 large eggs, slightly beaten (may use egg substitute for part of the eggs)

1 t. garlic powder

1/2 t. kosher salt

1/2 c. shredded smoked Gouda

Pepper and paprika to taste

Parsley and plain yogurt for garnish


Using an 11 inch covered skillet, steam the chard over medium heat in several tablespoons of water until tender (5-6 minutes). Remove the lid and continue cooking until the water evaporates. Meanwhile, mix the eggs, garlic powder, and salt. Stir in the cheese. Pour the egg mixture over the chard in the pan and swirl slightly to cover the bottom of the pan. Sprinkle with pepper and paprika. Cover and cook over medium-low heat until the frittata is puffy and set, about 5 minutes. Serve warm, garnished with yogurt and parsley. Makes 2 servings.

John Adams
Mailing Address: 9121 Stringtown Road Eatonville, Washington 98328