Egg Frittata with Swiss Chard, Kale, Onion and Cherry Tomato

A frittata which is nothing more than eggs, milk, cheese, with veggies and seasoning. This frittata has cherry tomatoes, kale and chard from my garden to which I added eggs, milk, cheddar cheese, sea salt and some basil, and baked it for approximately 55 minutes in a 350 degree oven. Frittatas are a healthy and quick meal option for breakfast or lunch using eggs, milk and cheese and adding any of your favorite vegetables and herbs. I have made countless frittatas with a variety of different combinations. I always have eggs in the refrigerator and a frittata is a top choice for me because it is easy and it makes use of what I already have on hand in the fridge. And there is plenty leftover for breakfast and brunch for me during the week. Some of my favorites combinations are: asparagus frittata with gruyere cheese and tarragon (if time allows, I might even caramelize onions to go into it); zucchini frittata with chopped onions, garlic, tomatoes (either fresh or sun dried if fresh aren’t available), Monterey jack cheese, sea salt and fresh or dried basil; and green chile frittata with chopped onions, garlic, and cheddar cheese. The proportion of frittata varies depending on how much you wish to make and the size of pan you use. Generally speaking, I use 4 or 5 large or extra large eggs for a 8x8 square pan with 1 cup of milk. Slice whatever vegetables you wish to use and layer them on the bottom of the pan. Add shredded cheese of your choice to cover the veggies. Then whip up the eggs, add milk, salt, and seasonings and pour over your frittata and bake. Voile!