Potato, Leek, Swiss Chard and Feta Frittata

There's not much left in the garden at this time of year.  There are some leeks, which I grew for the first time ever, and some swiss chard that withstood some light frost.

Sunday breakfast called for something more than cereal so we had a nice frittata with potato, leek, Swiss chard and feta. (Of course, mushrooms and other good things can be added as well).

I had Leon dice up a potato while ran out in my bathrobe to dig up a few leeks and pick a handful of chard.

Get the potatoes going in a skillet with a bit of olive oil.  Add some salt and pepper.  Wash and chop the white and light green part of the leeks and add to the skillet.  Let saute until the potatoes are tender.  Wash and drain the chard thoroughly, then squeeze to get most of the water out of the handful of chard, then chop into rather fine strands.  Add to the skillet and cook until wilted.

Pour five or six beaten eggs over the veggies, add salt and pepper and some crumbled feta cheese (or any other cheese you like) and cook until eggs are almost set.  Fold over and let the set.  Serve with toast or crusty bread.

Veggies and Breaded Fish Filets and Bean Salad

OK.  So this is not one of my better meals.  But the veggies were ready a couple of weeks ago and I cooked up a pot of Swiss Chard.  Oil, garlic, leeks, jalapenos, green and red chard. Lemon optional.  Black pepper.  Dice and saute the garlic, jalapenos and leeks in olive oil.  Wash the chard well and cut into large pieces.  Add to pot and allow to wilt.

I've been shopping at Aldi's - a national chain grocery that specializes in low-cost food items.  Some of their stuff is very good.  But the fish was not quite like the package promised.  $2.49 for 8 pieces.  This was Pollock.  Product of USA.  The other frozen fish at Aldi's were product of China, which really surprised me.  Aldi does seem to have mostly US made products.

I added some whole wheat pasta to the chard and the whole thing took on an unappetizing color - mostly from the red chard.  Green chard does not bleed out.  But it did taste good.

Bean and tomato salad.  I had three or four different bean varieties - Romano, yellow, green. Wash and steam the beans till just tender.  Cool.  Add tomatoes, fresh basil, salt, pepper, olive oil and a splash of balsamic vinegar.  Makes a nice healthy salad when the lettuce is past its prime.