Friday, July 02, 2010

Swiss Chard Frittata

This week's recipe is a bit of a copout, because it is taken verbatim from  The blogger is a professional chef who does amazing stuff.  I'm always looking for things to do with the healthy swiss chard.  And you can use the onions too.  Enjoy!
Swiss Chard Frittata
2 T. Olive oil
4 or 5 spring onions, minced (white and some of green)—about 1 cup
1 clove garlic, minced (optional)
5 to 6 oz. cleaned Swiss Chard, cut in a wide chiffonade
Salt & Pepper, to taste
7 to 8 eggs (room temperature), lightly beaten
2 oz. grated Gruyère, Fontina or Provolone
2 to 3 T. grated Parmesan

Heat 1 1/2 T. of oil in a 10-inch nonstick skillet. Add the onion and cook over medium heat until tender—about 5 to 10 minutes. Add some salt and the garlic and cook just until fragrant. Add the chard. Cover and cook until wilted and tender—another 10 minutes or so. Uncover and continue to cook until any liquid given off by the chard has cooked off.

When the chard is cooked stir it into the eggs. Season with salt and pepper. Wipe out the skillet and return it to the heat, increasing the heat to medium-high. Add the remaining ½ T. of oil to the skillet. When the skillet is hot, add the egg mixture. As the eggs begin to set, shake the pan back and forth and with a rubber spatula lift the edges of the coagulated eggs in order to let the uncooked egg run underneath. Continue cooking and shaking and lifting until the eggs are mostly cooked but still moist on top. This should only take a few minutes.

Place the skillet under the broiler and broil just until the surface is no longer moist—about 30 seconds. Sprinkle the cheese over the surface and broil again until the cheese melts—another 30 seconds.

Slide the finished frittata onto a platter or cutting board and let sit for a minute or two. Cut into wedges and serve. The frittata may also be served at room temperature. Serves 4.



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