Chard Frittata

Adapted from The Art of Simple Food by Alice Waters. A frittata is a flat omelet with its filling mixed into the eggs before cooking, rather than being folded inside like an omelet. So many things can be added: sauteed potatoes and onions, wilted greens, roasted red peppers, or sauteed mushrooms. Serve for lunch (perfect for picnics), as a first course, or for dinner.

Serves 4

1 bunch chard
3-4 Tbls. olive oil
1 small onion
6 eggs
cayenne pepper
2 cloves garlic
Salt and freshly ground pepper

Preheat oven to 350 degrees.

Wash chard and remove stems. Cut stems into thin slices and coarsely chop leaves. Peel and thinly slice onion.

Add about 1-2 Tbls. olive oil to a heavy, 10-inch, ovenproof pan (cast iron) works well). Add onion and cook for about 5 minutes. Add chard and stems. Add a dash of salt and cook for another 5 minutes, until leaves are tender. Press chard to pour out any excess liquid from the pan.

Crack eggs into a large bowl. Add a pinch of salt, freshly ground pepper, a pinch of cayenne, and 2 cloves of chopped garlic. Beat eggs, then mix in chard and onions. Wipe out pan with a paper towel. Add 2 Tbls. olive oil, let it heat for a few seconds, then pour in egg mix. After a couple of minutes, place the pan in the oven and let cook until set, about 8 minutes.

Remove pan from the oven. Invert a plate on the top of the pan and turn the plate and pan upside down to turn out the frittata.

Tagged as: chard, eggs, frittata, picnic