I had so much fun with the Locals Seafood Winter Seafood Jubilee “3 on 3” challenge that I’m going to make posting recipes a more frequent habit here on the blog, starting with this Rainbow Chard Frittata using several ingredients I purchased last weekend at Durham Farmers’ Market.
A frittata recipe should become a staple in your cooking repertoire. It’s simple and flexible, easily altered by using bits of leftover this or that you may have occupying shelf space in your refrigerator or pantry. A frittata can serve double duty as either a breakfast/brunch item or at lunch or dinner with a salad on the side. My recipe uses rainbow chard from Lyon Farms, Chapel Hill Creamery Calvandar cheese and bacon and Meadow Lane Farm eggs.