Aw, Libby,

I have to admit, many a weeknight meal is leftovers. Or sandwiches. Or, leftover sandwiches. But some nights, usually the ones where Tygh is home to help, I have just enough energy to make something not served between two slices of bread.

Fritattas are a dinnertime dream for anyone who has any responsibilities, at all, during the day. It’s like the egg equivalent of a dinner salad – look for whatever you have lying around and throw it in. Meat? Yup! Veggies? Sure! Cheese? No doubt. You almost can’t go wrong. And it’s generally ready, start to finish, in under 30 minutes.

So, in that theme, and thus without further ado, here is our new favorite frittata.

Chickpea and Rainbow Chard Frittata

Serves four

1 can of chickpeas, drained and patted dry

1 bunch rainbow chard, stalks and leaves cleaned and chopped, but kept separate

1 medium Walla Walla sweet onion, roughly chopped

2 Tlbsp Za’atar (recipe here)

4 oz fresh/young goat cheese or feta, crumbled

8 eggs beaten

2 Tbsp cream (optional)

Olive oil

Lots of salt and pepper, to taste

Preheat your broiler.

Heat 2 tablespoons of olive oil in a 12" nonstick skillet. Add Za'atar, sautéing for 30 seconds. Then add chickpeas. Cook over medium heat until dry and just starting to brown, about 5-8 minutes. Remove from pan and set aside. Add another tablespoon of olive oil, then onion and swiss chard stalks to the same pan. Salt and pepper the veggies, sautéing until just softened and starting to brown, about 5-8 minutes.

Meanwhile, beat your eggs with the cream, adding salt and pepper to taste.

Finally, add the chard greens to the onion mixture, sautéing until wilted and starting to brown, about 5 minutes. Add garbanzos, tossing until heated through. Pour the beaten eggs over the veggies, swirling the pan a bit to make sure all the veggies are just covered with egg. Cook over low medium heat until the bottom is set, and the top is getting a little firmer looking.

Top with the goat cheese or feta, more salt and pepper, then throw under the broiler for 2-3 minutes, until just set on top and starting to brown.

Cut into wedges and serve, along side a chunk of crusty, buttery bread and maybe a salad. Maybe.