1 bunch FRF Swiss Chard
1 FRF tomato, cored and diced
5-10 cloves FRF garlic, chopped
1 FRF onion, sliced thin
4 FRF fresh eggs
Splash of organic whole milk/cream (raw is even better!)
1/2 c cheese of choice (Parmesan or Havartti are good choices)
1 sausage of choice (I used Whole Foods Smoked Andoullie)
1 tsp turmeric
Salt and Pepper to taste
Sauté garlic and onions in cast iron skillet until translucent, add sausage and brown.
Remove from skillet to small bowl. Add chard, washed and de-veined and chopped, to hot skillet and cover, stirring around occasionally to wilt all of the chard.
In a medium bowl, mix eggs, milk and spices.. Thoroughly combine.
Add cheese and tomatoes, sausage/garlic/onions to eggs and combine.
Finally add in the chard and mix. Pour into pie pan or 9″ cast iron skillet and bake at 350 for 20-30 minutes, or until eggs have set.
Recipe and pic courtesy of CSA memeber Micah
