Chard Frittata

• 1 1/2 pounds chard, preferably green and red, mixed
• 1 tablespoon butter
• 1 tablespoon vegetable oil
• 1/4 cup minced shallots or onions
• 5 eggs
• 4 tablespoons light cream
• Salt and freshly ground black pepper to taste
• 1/4 cup cubed Cheddar cheese

1. Wash the chard thoroughly; put in a large kettle and steam over medium heat in the water that clings to the leaves.
2. Cover pot while steaming.
3. When chard is tender, after about 10 minutes, drain, reserving liquid for another use, like making a broth, and coarsely chop the tender leaves.
4. Preheat oven to 350 degrees.
5. Put the butter and oil in a saute pan, a straight-sided quiche pan or a shallow baking dish that can go in the oven.
6. When the butter has melted and the foam begins to subside, add the minced shallots and saute briefly until they are translucent but not brown.
7. Add chopped chard and mix well.
8. Remove from heat.
9. In a bowl combine eggs, cream, salt and pepper and beat thoroughly.
10. Pour this batter over the chard, lifting edges of the chard with a fork to let batter run underneath.
11. Dot the top with cheese cubes and put in middle of oven.
12. Bake 20 to 25 minutes.
13. Remove and let cool slightly.
14. To serve, cut into squares or wedges.

chard, butter, vegetable oil, shallots, eggs, light cream, salt, cheddar cheese

Taken from cooking.nytimes.com/recipes/10343 (may not work)