I was so excited when I was asked to be the featured chef in all you need is cheese magazine and share this seasonal fall recipe. Be sure to check out their website for more great recipes with, of course, CHEESE! www.dairygoodness.ca.
This Frittata, perfect for lunch or dinner, serves 6, and takes approximately 40 minutes from start to finish. Parsnips take the place of potatoes and the rainbow chard adds bursts of color (not to mention nutrients).
1 onion, finely diced
1 tbsp olive oil
1 clove garlic, minced
2 parsnips, peeled and sliced into thin rounds
1 bunch rainbow chard, blanched, drained well and chopped
1 red pepper, finely diced
1 jalapeno, finely diced
1/2 cup ham of choice, diced
1 cup heavy or cooking cream
2 tbsp dijon mustard
2 tbsp fresh herbs of choice like parsley and thyme, chopped
salt and pepper to taste
3/4 cup Aged Cheddar, grated
-Preheat oven to 350
-In ovenproof non-stick pan ( or cast iron) saute onions in 1 tbsp olive oil until softened.
-Add garlic and parsnips and cook until parsnips soften.
-Meanwhile whisk together eggs, cream, Dijon mustard, and herbs in large bowl. Season with a pinch of salt and pepper.
-Add chard, peppers and ham to pan with garlic and parsnips. Stir and evenly coat bottom of pan.
-Lower heat on stovetop, pour egg mixture over vegetables, cook for a few minutes. Sprinkle over cheese and keep cooking until edges are just set.
-Transfer to preheated oven and continue cooking until center is set. Cool 10 minutes, invert onto serving platter and enjoy!