I have put all my eggs in one basket.
Let’s pretend my eggs are this beautiful, perfectly speckled against a backdrop of warm earth. My basket is lined with a cream colored tea towel. This basket is worn down after routine weekend trips to the market.
I imagine this basket to be overwhelmingly full of things I adore. Rainbow carrots with fresh green tops. Ruby red beets the size of small fists. If there was a special occasion there’d be a loaf of bread, adorned like artwork, balancing amongst the greens.
To put all your energy into something like this is delicate and heartbreaking. It’s like being upside down on the monkey bars.
Dizzying. Terrifying. Thrilling.
Once again I find myself with all my eggs, cautiously waiting.
Chard and Kale Frittata
- 1 bunch swiss chard
- 1 bunch kale
- 2 cloves garlic
- 1/2 onion, chopped
- 1 Tbsp extra-virgin olive oil
- 1/2 tsp red chili flakes
- 4 large eggs
- 1/4 cup panko bread crumbs
We’re moving (hip hip!) which means I won’t have to attempt to take pictures in the horribly dark, cave like kitchen. On April 1st we’re moving to the east side. I’ll be able to walk to work, we’ll be near our favorite bike shop. We can walk to good restaurants and be closer to good friends. It’s going to be a refreshing way to start the spring. It also means that I will have moved 5 times in 6 months. Ugh. Needless to say, I seek my sanity and routine in the kitchen.
This is a great dish to eat for Sunday brunch, reheat for a quick lunch and then eat again at dinner (if you’re feeling like staying away from cave like kitchens, that is.)
Heat the oven to 350 degrees F. In a cast iron skillet over medium high heat, saute the onions for 3-5 minutes. Add in the garlic and saute for another 2 minutes. While those are cooking, prepare your greens. I de-stem my kale, and leave the stalks on the chard (they’re too beautiful!) Chop all of the greens up together, and toss them into to saute until they start to wilt.
Whisk your eggs (and if you want to, you can add cheese), 1/2 tsp salt and black pepper together in a bowl. Pour over the greens. Gently nudge the greens around to evenly distribute the eggs. Sprinkle the breadcrumbs over the egg mixture. Bake in the oven until eggs are set and the top of the tart is tinged golden brown, about 45 minutes. If desired, run the tart under the broiler to further brown the top for 1 minute.
One of those types of lines that need to be jotted down in a book–my ‘Brilliant Lines’ notebook, in fact–“To put all your energy into something like this is delicate and heartbreaking. It’s like being upside down on the monkey bars.”