This blog has been pretty quiet since the end of Big Brother season, and that’s mainly due to my need to focus on some other writing projects. As much as I love blogging, it’s a beast that is never satisfied — much like Candy Crush Saga. And like that beguiling iPhone game, I’ve found that at times the only way for me to be productive in my life is to shut it down altogether. However, while I’ve been on a blogging hiatus, I haven’t stopped cooking. In fact, I’ve been cooking heaps of dishes, thanks to this new compulsion I have to buy cookbooks ALL THE TIME. I’ve acquired over ten such books over the past six months, and yet I’m still not fulfilled. So basically what we’re learning in this opening paragraph is that I clearly have some sort of addictive personality disorder, which takes the form of blogging, Candy Crush, and cookbook wanting.

Fine. I’m okay with that. It’s not like I’m on heroin. (OR AM I?) The point is that I have a lot of new cookbooks to play with, not to mention a bunch of old ones that have yet to be fully explored. This recipe actually hails from the latter category — a simple frittata from the brain of minimalist cook, Mark Bittman. It’s basically chard, eggs, and cheese. But is it delicious? Check out the pics after the jump…

Before any serious frittata-ing can start, we must parboil the chard. It’s an annoying process, but like so many things in life, mandatory.

My chard, post-steam bath. There’s been shrinkage.

We welcome garlic to the party.

General chopping ensues.

Meanwhile, I fill a bowl with eggs, Parmesan cheese, salt and pepper. Try not to be overwhelmed by this complex process.

As for the newly-chopped chard, it goes into the frying pan with some olive oil and that garlic. Eventually, nutmeg enters the fray as well.

Once the chard dries out in the pan, it goes right into the eggs for the first stage of frittata-ization.

The whole mixture then goes back in the pan, in classic frittata style.

Eventually it sets up.

Finally, we have achieved frittata (and in this case, artichoke too).


Yeah, it’s pretty good. Did this frittata blow my mind? Not really. And it was a little bit more work than I’d like to do for a frittata, but that being said, this is a great way to use up some extra chard lying around. Give it a whirl!

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