Weekend Menu Hacks: Swiss Chard Frittata & Purple Spuds

August 19, 2016

Photo Credit: Margot Foster

It’s the dog days of summer and records are being broken all over: Record rains in Louisiana, record fires in California, record heat in the East, record times at the Olympics. The last thing we need to expend energy on is trying to figure out what to eat this weekend that’s healthy, delicious and doable. We’ve got your back.

Swiss Chard Frittata with Turmeric (recipe below) is packed with nutrient-rich Swiss chard, anti-inflammatory turmeric and surprisingly little in the way of fat or calories. (Plus, you can make it at night, refrigerate it, and have it the next day; the flavors and texture will be even better.) Purple Potatoes with Avocado Oil & Fresh Herbs is a beautiful side dish with just three ingredients, and some salt and pepper. Easy, peasy, lemon squeezy. An added bonus—the purple reigns supreme with its anthocyanins, which have been shown to slow the rate of cancer cells.

With a bit of luck, this menu will break records in your house—for the fastest time a meal has been gobbled up.

Dog Days of Summer Menu

Watermelon-Cucumber Agua Fresca

Swiss Chard Frittata with Turmeric

Purple Potatoes with Avocado Oil & Fresh Herbs

Berry Gelato with Dark Chocolate Chips

Make the recipes and upload a photo to Instagram or Pinterest with the tag #cleanplates. We’ll choose our favorite and that person will win a free Clean Plates Cookbook.

Click here for more Weekend Menu Hack Recipes.

Swiss Chard Frittata with Turmeric

SERVES

PREP TIME

15 min

COOK TIME

45 min

Ingredients

1 pound spinach, Swiss chard or beet greens—well washed, trimmed and coarsely chopped if needed

1 tablespoon extra-virgin olive oil or grass-fed butter

1 medium-large onion, peeled

Sea salt and freshly ground pepper

2 teaspoons ground turmeric

1 teaspoon ground cumin

10 large eggs, well beaten

5 ounces (about half of a large log) fresh goat cheese, cut in 5 slices

1 medium-size ripe tomato, cut in ½-inch chunks

Directions

Bring 2 inches of water to a boil in a large saucepan. Add the greens in batches and cook until wilted, 1 to 2 minutes per batch. Drain and cool with cold water. Squeeze the excess water from the greens and chop. Reserve.

Preheat the oven or a gas grill to 375°F.

Heat the oil or butter in an 8-to 9-inch cast iron or other ovenproof skillet over medium heat. Add the onion and ½ teaspoon salt and cook, stirring occasionally until softened, about 4 minutes. Add the turmeric and cumin and cook 2 minutes, stirring, to toast the spices.

Add the cooked greens to the onion mixture and stir to heat through and mix with the onion. Season the eggs with pepper and pour into the pan. Stir to scramble slightly and evenly mix with the vegetables. Turn off the heat. Break the goat cheese into approximate half-inch pieces and dot the egg mixture with the cheese and tomato, pressing in slightly.

Transfer the skillet to the oven or grill and cook until nicely puffed and set but moist on top, about 35 minutes for an 8-inch pan and 28 minutes for a 9-inch pan. Let stand 5 minutes before serving in wedges.