Breakfast From The Farmers Market

Did you get a lot of greens for the farmers market? Make a fritatta! You can serve it hot or at room temperature. It works as a brunch item, sandwich filling and even a light dinner.

Swiss Chard at the Princeton Farmers Market

6 cups baby Swiss chard leaves, packed (available at farmers markets) or 1 bunch Swiss chard, leaves stripped from stems (save stems for another use)
Salt to taste

1/2 lb asparagus, steamed until al dente, cut into ½-inch pieces

2 tablespoons extra-virgin olive oil

3 cloves garlic, chopped

6 eggs (Beechtree Farm, Lima Farm and many other form sell super delicious eggs)

1/4 cup cream (optional)

1 cup grated aged cheese such as manchego or parmesan

Freshly ground pepper

Asparagus at Stults Farm, Plainsboro, NJ

Preheat oven to 350 degrees. Heat one tablespoon of the olive oil over medium heat in a heavy skillet and add garlic. Add a generous pinch of salt and cook, stirring often, until the garlic is fragrant, about 2 to 3 minutes. Add chopped chard and cook, stirring, until ingredients are combined and greens wilted and nicely coated with oil. Remove from heat and let cool. Chop the greens.

Heat up a generous amount of olive oil in a 9-inch ovenproof skillet. Meanwhile, whisk eggs in a large bowl. Season with salt (about half a teaspoon) and freshly ground pepper to taste. Whisk in cream, cheese and asparagus. Stir in greens mixture.

When the oil is shimmering, scrape in the egg mixture. The bottom should coagulate right away. Cook over the stove for a couple of minutes. Place in oven and bake 30 minutes, or until set and slightly puffed. Remove from oven and allow to cool for at least 10 minutes before serving. Serve hot, warm, room temperature or cold.