Weekend Menu Hacks: Swiss Chard Frittata & Purple Spuds
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.
Step 1: Cook the Swiss chard and preheat the oven or grill.
Step 2: Sauté the onion, turmeric and cumin.
Step 3: Boil the potatoes.
Step 4: Combine the greens, onion-spice mixture, eggs and goat cheese and place in oven or grill.
Step 5: Peel, cut, and dress the potatoes.
Step 6: Make the drinks and take the gelato out of the freezer.
Step 7: Let frittata sit for 5 minutes before cutting.
Step 8: Plate, serve, eat, love.
Click here for more Weekend Menu Hack Recipes.
Swiss Chard Frittata with Turmeric
PREP TIME15 min
COOK TIME45 min
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
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.
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