Tomato and Balsamic Frittata

photo 2

I just ate half a bag of cheese crunchies. Which emptied the contents completely, because I did the same thing last night this morning. This is why, people. This is why I’m not allowed to be alone with tasty treats. They call to me. I actually hear little powdered-dairy voices echoing in my head saying things like “You know you want it” and “Everything tastes as good as skinny feels” and “Just cave already! Eat your feelings! Nom!” And yes– they actually do get angrier the longer I hold out, until I cave under the pressure and eat THE WHOLE DANG BAG.

But moving on from crazy town and into actual, adult conversation….

photo 8


I had to do something healthy for myself after the cheese debacle (I did donate a bag of brownies to a neighbor and trashed the rest of the crunchy population residing in my cabinets), so dove into my vegetable drawer and came up with something that didn’t make me feel like a teenage headcase mourning over the loss of a bag of potato chips. Pathetic!


Tomato and Chard Frittata

2 cups cherry tomatoes, washed
1 shallot, diced fine
1 clove garlic, minced
1/4 c balsamic vinegar
1 t salt
1 T olive oil
2 c roughly chopped chard
4 eggs, beaten with 1 T milk
1/3 c shredded or chunked Parmesan Gouda or Cotija or goat cheese
1/4 c fresh basil, sliced thin

In a large bowl, combine the shallot, garlic, vinegar, salt, and pepper and mix well. Cut the tomatoes in half and add to the bowl. You can use larger tomatoes, but you will need to seed them or else there will be too much liquid in the pan. Toss the mixture and set aside to marinate for up to 1 hour. In a large pan heat the oil over medium-high and add the tomato mixture. Cook for a few minutes and then add the chard, stirring to cover everything with the vinegar. Cook this down for a few minutes, or until the liquid is reduced to a syrup-like consistency. Do not over cook– no longer than 5-7 minutes. Add the beaten eggs and turn heat down to medium-low. Cook for 5 minutes, or until the eggs are mostly set. Sprinkle the cheese over the top and cover for another 5 minutes, or until cooked through. Remove from heat, sprinkle with the basil, and serve immediately. Great with garlic toast!

photo 3

Leave a Reply

Your email address will not be published. Required fields are marked *