This year we are transitioning our Harvest of the Month program to have a seasonal focus, rather than monthly — giving food service providers more flexibility in sourcing Rhode-Island-grown fruits and veggies in their cafeterias. Let’s celebrate summer’s harvest!
Cheers to summer, with its bright and abundant flavors! Summer is when the hard work of farmers in winter and spring begins to bear fruit — literally. Close your eyes, and you can just taste the juicy berries, ripe tomatoes, plums, peaches, and sweet and spicy peppers. And don’t neglect your greens and veggies! The season’s also serving up crunchy kale, tender bok choi, spicy mustard greens, green beans, leeks, summer squash, celery, and broccolli.
Swiss Chard Frittata
Meat Alternate Requirement
50 large eggs
1 lb Swiss chard
8 slices bacon
2 c. chopped onions
2 1/4 c. shredded Cheddar cheese, divided
1/4 c. vegetable oil
2 tsp granulated garlic
2 tsp salt
- Preheat convection oven to 325°F or conventional oven to 350°F. Coat bottom and sides of two 2-inch full hotel pans with cooking spray.
- Cook bacon, turning occasionally, in a large skillet over medium heat until crispy, about 10 minutes. Drain on a paper towel and cut into 1/8-inch pieces.
- Rinse chard but do not dry. Trim tough stem ends and discard or compost. Cut leaves and stems into roughly 1-inch pieces and set aside.
- Heat oil in a 16-inch skillet over low heat. Add the bacon and onions. Cook, stirring occasionally, until the onions are translucent, 8 to 10 minutes.
- Stir in the chard. Cook, stirring occasionally, until the chard begins to wilt, 8 to 10 minutes. Remove from heat and set aside.
- Whisk eggs in a large bowl. Add garlic and salt. Whisk until well combined. Stir in 2 cups of cheese.
- Divide the egg mixture evenly between the prepared pans. Evenly distribute half the chard on top of the egg mixture in each pan. Sprinkle each pan with 2 Tbsp of cheese.
- Bake until a knife inserted in the center comes out clean and the top is beginning to brown, 20 to 25 minutes. Cut each pan into 24 squares.
About this Recipe
We share recipes created by reputable sources and designed specifically for institutional use.
This recipe is from New School Cuisine: Nutritious and Seasonal Recipes for School Cooks by School Cooks