Chard Frittata
A frittata is a flat round omelet with its filling stirred into the eggs before cooking. I like my frittatas dense in vegetables, almost like pies without crusts. Many things can be stirred into frittatas: sautéed onions, wilted greens, roasted peppers, sliced potatoes, mushrooms, even pasta. Frittatas can be served warm or at room temperature, plain or with a sauce, as a first course or as dinner. And they are great for sandwiches and as picnic food. Any filling should be cooked before being added to the eggs. For more flavor, vegetables can be browned or seasoned with herbs and spices. Although some recipes say to pour beaten eggs into the pan over vegetables after they have been cooked, I have better luck turning the frittata later when I beat the eggs with a little oil and salt, stir in the vegetables and any other ingredients such as herbs or cheese, and cook the frittata in a clean preheated pan. Cook frittatas over medium to medium-high heat. Any higher and the eggs will burn on the bottom. As the edges set, lift them away from the side of the pan and tilt the pan to let uncooked egg flow underneath. When the frittata is mostly set, place an inverted plate the same size or a little larger over the pan, hold them firmly together, and turn the pan upside down on top of the plate. (Protect the hand holding the plate with a towel or potholder.) Add a bit more oil to the pan and slide the frittata back in. Cook for another 2 or 3 minutes and then slide onto a plate. The frittata should be cooked through but still moist inside. Another way to cook a frittata is in the oven, as long as the pan you use is ovenproof. Preheat the oven to 350°F. Start the frittata on top of the stove, as above. After a couple of minutes, put the pan in the oven and cook until the frittata is set on top, about 7 to 10 minutes.
Recipe information
Yield
4 servings
Ingredients
Preparation
Step 1
Wash and separate the stems from: 1 bunch of chard. Cut the stems into 1/4-inch slices. Coarsely chop the leaves. Heat in a heavy pan, over medium heat: 1 tablespoon olive oil. Add: 1 medium onion, peeled and sliced thin.
Step 2
Cook for 5 minutes and add the chard stems. Season with: Salt.
Step 3
Cook for 4 minutes and add the leaves. Cook until the leaves are tender, adding a splash of water if the pan dries out. Turn out of the pan onto a plate.
Step 4
Crack into a large bowl: 6 eggs Add: Salt, 2 teaspoons olive oil, Fresh-ground black pepper, A pinch of cayenne, 4 garlic cloves, chopped.
Step 5
Beat lightly. Gently squeeze the chard with your hands, wringing out most, but not all, of the liquid. Stir the chard into the beaten eggs. Thoroughly preheat a 10-inch heavy or nonstick pan over medium-low heat. Pour in: 2 tablespoons olive oil.
Step 6
After a few seconds, pour in the egg mixture. As the eggs set on the bottom, lift the edges to allow the uncooked egg to flow underneath. Continue to cook until mostly set. Invert a plate on top of the pan; turn the plate and pan upside down to turn out the frittata onto the plate. Pour in: 1 teaspoon olive oil.
Step 7
Slide the frittata back into the pan. Cook for 2 or 3 more minutes. Slide onto a plate and serve warm or at room temperature.
Variations
Step 8
Add a bunch of sorrel to the chard leaves during the last minute of cooking.
Step 9
For the chard, substitute broccoli rabe, mustard greens, nettles, or any other greens.
Step 10
Serve warm on a pool of Simple Tomato Sauce (page 264).
Step 11
For a delicious sandwich, serve a wedge of frittata with a slice of ham or a few slices of tomato between 2 slices of lightly toasted bread rubbed with garlic.
