Wednesday, February 18, 2009


Okay I know this is the second frittata that I have posted, but they are so easy to assemble, are versatile, and quick to in my opinion, the more the merrier!! This one comes from "Bon Appetit" magazine and is another favourite in our home!!
The search for a recipe containing Swiss chard came from looking in my CSA basket and discovering an abundance of eggs, onions and Swiss chard (the salami just stands up so well against a strong flavour like Swiss chard!), and needing to do something other than just saute it in EVOO, garlic, salt and pepper.
Try this and you won't be disappointed - and it has the added bonus of being good for you too!
6 large eggs
3 tbsp freshly grated Parmesan Reggiano
1/4 tsp coarse Kosher salt
1/4 tsp black pepper
3 tbsp EVOO (Extra Virgin Olive Oil)
1 medium onion, thinly sliced
1 bunch of Swiss chard, stems and centre ribs cut away, leaves coarsely chopped
2oz thinly sliced Italian Genoa salami, cut into 1/2" pieces (2/3 cup)
1 garlic clove, minced
  • Preheat broiler. Whisk all the eggs, 1 1/2 tbsp cheese, 1/4 tsp salt and 1/4 tsp pepper in a large bowl.
  • Heat EVOO in a medium broiler proof skillet over medium heat. Add onion and saute until tender, but not brown. Add Swiss chard in batches to ensure even cooking. Toss until each beings to wilt before adding the next batch. Sprinkle with salt and pepper. Saute until any liquid in skillet evaporates.
  • Increase heat to medium-high heat and add salami and garlic to the skillet. Add egg mixture to the skillet; stir to evenly distribute. Reduce heat to medium-low, cover, and cook until eggs are almost set, but still moist in the middle. (Approx. 4 mins) Sprinkle remaining Parmesan Reggiano over top.
  • Transfer skillet to broiler and cook just until set in centre, and beginning to brown around the edges (approx. 1 min). Using a silicone spatula, loosen the frittata and slide onto a serving platter or cutting board.
  • Serve warm or room temperature with a green salad!

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