Wednesday, August 1, 2012

Frittata with Swiss Chard

I usually head to the farmers' market on Saturday morning with no shopping list and an open mind.  Whatever looks best usually ends up in my basket even if I don't have a recipe in mind.  This past Saturday, the Swiss chard was abundant and beautiful--perfect green leaves lined up in great heaps on the table.

On Rue Tatin by Susan Hermann Loomis was already on the computer desk and I wasn't surprised to find just the right recipe to showcase the chard.  This frittata was perfect for our Sunday lunch and quite delicious reheated for breakfast the next day.  I hope you'll give it a try.  Spinach would be a nice addition if Swiss chard isn't available.

Frittata with Swiss Chard inspired by Susan Hermann Loomis

1 fat garlic clove, minced
2 Tbsp vegetable oil
1 pound Swiss chard (mix of red, yellow and green if possible), stems removed
  and leaves cut in approximately 1/2 inch strips
6 large eggs
1/4 tsp salt
1/2 cup freshly grated parmesan cheese
1/8 tsp smoky paprika

1.  Heat one tablespoon of the oil in a saute pan large enough to hold all the ingredients over medium heat.  Add the minced garlic and cook for one minute.  Add the chard, stir, cover and cook until it is wilted and very dark green.  This will take 15 to 20 minutes.  Check and stir often so the chard does not stick to the bottom of the pan.
2.  In a large bowl, whisk together the eggs, salt, cheese and paprika until the eggs are just broken up.
3.  Preheat the broiler.
4.  Add the remaining oil to the chard and stir.  Pour the egg mixture over and let them cook until they are set on the bottom--4 to 5 minutes.  Place under broiler (about five inches from the broiler) and cook until the top puffs and starts to brown, 2-3 minutes.
5.  Cool to room temperature and serve cut into wedges.