Chard, chard, chard, my garden is overflowing with chard! I decided to combine it with chorizo, chile, spices, and eggs, and voila, a tasty little frittata! Great for any meal or even as a snack.

#gardenbounty #homegrown #freshisbest #swisschardchorizofrittata


Swiss Chard and Chorizo Frittata (paleo)

½ 14 oz. package Boulder Sausage chorizo
1 bunch organic Swiss chard (enough to fill ½ cup finely chopped)
½ yellow onion, diced
2 garlic cloves, diced or minced
1 jalapeno, roasted, skinned, chopped finely
1 serrano pepper, roasted, skinned, chopped finely
1 small organic tomato, cut into ¼ inch slices
8 organic, cage-free eggs
¼ teaspoon cayenne
¼ teaspoon crushed red pepper
½ teaspoon chile powder
1 teaspoon cumin
1 teaspoon sea salt
1 teaspoon coarse ground black pepper
1 tablespoon olive oil

Heat oven to 375’ F. Heat the oil in a cast-iron skillet over medium heat. Add the chorizo. Chop into small pieces with a metal spatula as it cooks. Once it is mostly browned, add the onions and garlic. Mix and cook for 3 minutes. Add the chard. Mix well. Cook for 5 minutes.  While the chorizo and chard mix is cooking, crack the eggs into a large bowl. Add the spices, salt, pepper, and chopped jalapeno and serrano peppers. Beat well. Add the eggs mixture to the chorizo mixture. Stir to combine all the ingredients.  Cook for 5-8 minutes until mixture starts to set. Place the tomato slices on top of the egg and chorizo mixture. Using an oven mit, transfer the cast iron skillet to the heated oven. Allow to cook on center rack for 10 minutes, checking to see if center has set after 7-8 minutes. Remove from oven and allow to cool for 5-10 minutes before serving. Enjoy!

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