Swiss Chard & Onion Frittata
Prep time
Cook time
Total time
Recipe type: Main
Serves: 4 to 6
Ingredients
- 1 bunch (about 1¼ lb./625 g.) Swiss chard
- 4 Tbs. (2 fl. oz./60 ml.) olive oil
- 1 small yellow onion, thinly sliced
- Sea salt and freshly ground black pepper
- 6 large eggs
- 4 cloves garlic, finely chopped
- ¼ cup (1 oz./30 g.) freshly grated Parmesan cheese
- 1-2 pinches cayenne pepper
Instructions
- Position a rack in the upper third of the oven and preheat to 350ºF (180ºC).
- Separate the stems from the chard leaves by cutting along both sides of the center vein
- Cut the chard stems crosswise into slices ¼ inch (6 mm.) thick and coarsely chop the leaves.
- Set aside separately.
- In a large frying pan, heat 2 tablespoons of the olive oil over medium heat
- Add the onion and saute until tender, about 6 minutes. Add the chard stems,
- season with salt and saute until they start to soften, about 4
- minutes. Add the chopped chard leaves and saute until all of the chard is tender,
- -4 minutes longer. Transfer to a plate. Set aside.
- In a large bowl, lightly beat the eggs with the garlic and Parmesan. Season with cayenne,
- salt and black pepper to taste.
- Drain the liquid from the plate holding the chard, squeeze the leaves gently to remove any excess liquid, and stir into the egg mixture. In an 8-inch (20-cm.) ovenproof frying pan, heat the remaining 2 table spoons olive oil over medium-high heat. Add the egg mixture, reduce the heat to medium, and cook with out stirring until the eggs are set around the edges, about 5 minutes. Transfer to the oven and bake until completely set, 7-9 minutes longer. Remove from the oven and let cool briefly
- Cut the frittata into wedges and serve straight from the pan, or invert onto a large plate, if desired,
- cut into wedges, and serve. Serves 4-6.