Taste The Rainbow Chard Frittata

Craig and I have a routine we do on Mondays. He pours a glass of wine and asks, “Want some?” and I say: “I don’t drink on Mondays.”

It’s not that funny, but it happens almost every Monday. “I don’t drink on Mondays.” It’s basically my catchphrase. I say it because I do drink wine on weekends, and frequently on nights that aren’t Mondays, but on Mondays I give my body a break. That was until yesterday.

A new friend asked me out for Happy Hour drinks and not wanting to be a party pooper, I decided not to text back “I don’t drink on Mondays” and, instead, I met him at a bar near my apartment and had two $5 Old Fashioneds.

Man, they were strong! I can normally hold my liquor, but these got me very sauced very fast. When I got home, I realized I needed to eat dinner and Craig was at a dinner with different friends (probably drinking, even though it was Monday).

I quickly recalled that I had rainbow chard in the refrigerator from the farmer’s market and I had just watched Chef Sarah Grueneberg* cook Swiss chard on Ming Tsai’s PBS show this past weekend, so I decided to follow suit. (*She was so good on TV, she should have her own show.)

I sliced the stems into thin slices and cooked them, along with an onion, in lots of olive oil in a non-stick skillet.

Here’s where things got dicey: I sliced all of the leaves and then added them to the skillet with a big pinch of salt and a splash of water, stirring everything around, and covering for a bit.

Yeah, I know, that was a lot. But give me a break: I was tipsy!

Miraculously, that all cooked down — I added more salt and lemon juice as it went along — and then I added six eggs that I beat with a fork, along with more salt and pepper.

On top of the eggs, I crumbled big chunks of goat cheese and then — once the edges were set — I popped the whole thing under the broiler.

Only took a minute or two before the top was set and there I had it: a beautiful rainbow chard frittata with goat cheese.

I sliced a few wedges for myself and served it with a big piece of seeded sourdough bread from Cookbook in Echo Park.

This frittata was so good; one of the best I’ve ever made. It just tasted so green and deep and the goat cheese gave everything a perfect tang.

Not to toot my own horn, but I’m pretty proud of myself for making this in the state I was in.

Maybe I should drink on Mondays after all.