With the copious amounts of eating and drinking going down on weekends, I'm trying really hard to stay in check during the week. Problem is, busy summer weekends seem to be getting in the way of my typical sunday lunch prep for the week. That being said, I'm forced to think up lunches that throw themselves together quickly -- and frittata is just that. I'm always drawn to swiss chard's beauty at the market, but never know what to do with such a big bundle. This recipe is perfect, as it uses up the whole bunch, and really lets the chard shine through in every bite.

SWISS CHARD FRITTATA // serves 4 - 6

Preheat oven to 375.


8 eggs
1/4 (nut) milk
1/2 tsp cayenne
5 green onions, sliced thinly
1 bunch swiss chard, spines and stems removed, roughly chopped
2 T olive oil
1/4 cup goat cheese
salt and pepper

What to do:

Combine the eggs, milk, cayenne and a dash of salt and pepper in a bowl, whisk to combine and set aside.

Heat 1/2 T olive oil in a pan over medium heat. Saute the green onions until milted, about 5 minutes. Transfer to the egg bowl.

Heat another 1/2 T olive oil in a medium size pan, and toss in the chard. It will appear to be a lot of chard, but it will shrink once it releases water. Heat and stir chard over medium hit until it begins to wilt, about 5 minutes. Allow to cool slightly before transferring to egg bowl.

Whisk the egg mixture one final time.

Over low heat, warm the remaining tbsp of oil in a cast iron pan. Pour the egg mixture into the pan, and evenly sprinkle the goat cheese on top. Allow the frittata to cook until the edges begin to look set, about 5 minutes. Transfer the pan to the oven and cook for 15 minutes, until the centre is set.

Enjoy immediately, or reheated later in the week. Serve with a tossed green salad.