Fritata with Swiss Chard (Fritata di Beitole)
Fritata with Swiss Chard (Fritata di Beitole)
Ingredients
- This Italian recipe is from Madhur Jaffrey’s World Vegetarian cookbook.
- For the Swiss Chard
- 1 bunch Swiss chard, coarsely chopped (use both stems and leaves)
- 2 Tbsp. olive oil
- 1 garlic clove, peeled and finely chopped
- About ¼ tsp. salt
- For the eggs
- 6 eggs
- ¼ tsp. salt
- Freshly ground black pepper
- 3 Tbsp. extra-virgin olive oil
Instructions
- To prepare the chard, bring a large pot of water to a rolling boil, as if you were boiling pasta. Drop in the chard and boil for 3 to 4 minutes, or until it is tender. Drain. Rinse under cold water and then squeeze out as much moisture as you can.
- Put the 2 Tbsp. olive oil and garlic in a non-stick frying pan or sauté pan and set over medium-high heat. When the garlic starts to sizzle, add the greens and about ¼ tsp. salt (taste as you go) and mix well. Stir and cook for about 1 minute. Turn off the heat.
- Put eggs into a medium bowl and beat them well. Add the salt, pepper to taste, and chard. Mix well, separating the chard pieces.
- Put the 3 Tbsp. olive oil into a nonstick, omelette-type frying pan with a metal handle (about 10 in. at the top and 7 in. at the bottom) and set over medium-low heat. Stir the egg mixture in the bowl and pour it in, swirling the pan to spread it evenly. Cover and cook for 5 minutes.
- Meanwhile, preheat the broiler. When eggs have cooked for 5 minutes, turn the heat down to low and cook another 5 minutes. Uncover the frying pan and put it under the broiler for about 2 minutes, or until the top has set. It should go on the top or second to top oven rack. Slide the frittata onto a serving plate and serve hot