| CHARD FRITTATA |
1 bunch chard, washed and trimmed
1 clove garlic minced
Dash of freshly grated nutmeg
3 Tbsp. olive oil
5 large eggs
¼ cup grated Parmesan cheese
Salt and pepper to taste
Cut the chard stems into 2 or 3 inch lengths, then coarsely chop the
leaves. Steam the stems until they are almost tender, then add the
chopped leaves. Continue to cook until both stems and leaves are
quite tender. Drain, rinse briefly under cold water and squeeze dry.
Chop into small pieces.
In a skillet, heat 1 tablespoon of the oil over medium heat; sauté the
chard and garlic until the chard dries out, about 2 or 3 minutes. Add
the nutmeg and remove the chard from the pan.
In a large bowl, beat the eggs lightly with the cheese, then add the
chard, salt, and pepper. In the same skillet, heat the butter and the
remaining oil over medium heat. When the oil is hot, lower the heat
and add the egg mixture. Cook over very low heat until the frittata is
almost set, 10-15 minutes. Run the frittata under the broiler for about
30-60 seconds, until it is just set.
Slide the frittata from the pan to a serving plate, and serve hot, at
room temperature, or cold.
From Leafy Greens