From Sweet Basil, Garlic, Tomatoes, and Chives by Diana Shaw
Serves 4
2 TB EV Olive Oil
4 Shallots, minced (or use the some onion from this week’s share)
1 clove Garlic, minced
1 TB Water
1.5 Lbs Chard, stripped from the stem and minced
2 TB minced fresh Parsley
2 TB minced fresh Chives
1 - 2 tsp minced fresh Rosemary
1 pinch ground Nutmeg
1/4 cup Pine Nuts
3 Eatwell Eggs, lightly beaten
1/4 cup Creme Fraiche
1/4 cup Comte Cheese
Salt and freshly ground Black Pepper to taste
Heat the olive oil on low, and sauté the shallots and garlic, stirring often, until the shallots are soft, about 6 minutes. In a separate pan, heat the tablespoon of water and cook the chard until bright green, about 3 minutes. Drain well and add to the shallots. Also add the herbs, nutmeg and pine nuts. Stir well and cook about 5 minutes more, until well blended. In a mixing bowl, stir together the eggs, creme fraiche and comte. Pour over the chard mixture and cook over medium heat until the bottom has turned golden, about 7 minutes. Gently turn over with a spatula, and cook the other side. Season with salt and pepper, and serve hot.