Favourite chard and onion frittata

Whenever we have chard in the fridge and we don’t know what to do with it, we make a chard frittata/omelet. It took us a few tries to get the cooking temperatures sorted out – keep the burner fairly low so the bottom doesn’t scorch. (Note the alternative cooking method at the end.) Leftovers are good reheated (and/or tucked into a sandwich). This recipe is from Deborah Madison’s ever-inspiring Vegetarian Cooking for Everyone.

Chard shchav

A refreshing, lightweight summer soup.  Red chard stems give the soup a delicate pink colour.  Another winning recipe from Greene on Greens by Bert Greene.