~ Continuing on this week’s theme of equinox-inspired meals, I offer you a delicious fresh pear breakfast dish just in time for your weekend brunch ~

Pear and Chard Frittata

12 eggs
1 pear, cored and sliced thin (apples would work too)
1 bunch rainbow or swiss chard, stemmed and roughly chopped (any dark leafy green will work!)
1/4 red onion, sliced thinly
1 tbsp. minced rosemary
1 tbsp. olive oil

1. Preheat the oven to 350
2. In a skillet, heat olive oil and add 1/2 or more of the sliced pear, onion, and a sprinkle of salt.
3. In a bowl, whisk eggs with a little salt and pepper. Set aside.
4. Once the onion and pear is fragrant and a little caramelized, add chard and sauté until wilted.
5. Add egg and top with pear slices for “looks”. Sprinkle rosemary on top and place whole skillet in the oven (turn off the stove burner!).
6. Using a hot pad, remove the frittata from the oven once the center is set, about 10 mins or so.
7. Slice and serve. Add some goat cheese if you like dairy 🙂 Leave it off is you’re strict-paleo.