Chard Frittata
- 1 bunch of chard
- 1 tablespoon olive oil
- 1 medium onion, peeled and sliced thin
- 6 eggs
- Salt
- 2 teaspoons olive oil
- Fresh-ground black pepper
- A pinch of cayenne
- 4 garlic cloves, chopped
- 2 tablespoons olive oil
- 1 teaspoon olive oil
- 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.
- Cook for 5 minutes and add the chard stems.
- Season with: Salt.
- 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.
- 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.
- 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.
- 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.
- 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.
- Add a bunch of sorrel to the chard leaves during the last minute of cooking.
- For the chard, substitute broccoli rabe, mustard greens, nettles, or any other greens.
- Serve warm on a pool of Simple Tomato Sauce (page 264).
- 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.
chard, olive oil, onion, eggs, salt, olive oil, freshground black pepper, cayenne, garlic, olive oil, olive oil
Taken from www.epicurious.com/recipes/food/views/chard-frittata-387076 (may not work)