Every year when greens come in season, I make this over and over until I think I can’t possible eat any more frittata. But then winter comes and goes, and I start to see Swiss Chard on the market stands, and I start my frittata making all over again. My mom was kind enough to give me some chard from her garden today. This was the result.
Swiss Chard Frittata**
- 6-8 large leaves swiss chard (any green works for this, though cooking may differ*)
- 1 T olive oil
- 1 clove garlic, chopped
- 4 eggs
- 1/4 cup Romano cheese (parmesan or feta would also work – anything strong)
- Red pepper flakes
Start a medium pan of water to boil on the stove. Put your oven on broil, and put a rack at the topmost position. Wash swiss chard and remove stems. Chop stems finely and add them to a small oven proof skillet (mine is about 8″) with the olive oil. Sautee over medium heat until the stems soften a bit. Add the garlic. In the mean time, once your water comes to a boil, drop in your chard leaves and boil for about 1 – 2 minutes. Chard is pretty tender so won’t need much cooking. Remove it from the water, drain, and leave to cool. Get your eggs ready while that cools. Break them into a little bowl and beat them pretty good with a fork – until frothy. Then take your cooled chard and squeeze all the water out. Squeeze out as much as you can or else your frittata will be runny. Chop the chard and add to the eggs, stirring well to break up clumps of chard. Add the eggs/chard to the stems and garlic in the skillet. Keep cooking, stirring it around, until the eggs are about half cooked (2-3 minutes). Put it under the broiler for about 3-4 minutes, until it is puffed up and browned on top. Remove it from the oven, then sprinkle on the Romano. It will melt onto the top (you could pop it back under the broiler for 45 seconds if you wanted). Loosen the frittata from the skillet with a spatula and move the whole thing to a cutting board. Let it cool for about 5-10 more minutes, then cut into quarters and serve, sprinkled with red pepper flakes. You can add some salt if you like, but I think the Romano adds plenty of saltiness. This is also good at room temperature, and reheated the next day.
*To make this with fresh spinach, skip the stems step.
To make it with kale, cook it longer and toss the stems.
Beet greens or mustard greens should work about the same.
Arugula would also work nicely, but shouldn’t need cooked at all.
**Note that I misspelled “Frittata” in the first version of this post… might still be some that I missed. Don’t spell it, just eat it.