This is a simple dish that can be eaten hot or room temperature, as an appetizer or as a light main dish with a salad or soup. You can use other greens in this as well, such as arugula or spinach, and it is a great way to use greens that look less than perfect.
INGREDIENTS:
½ medium brown onion, medium diced
1 large tomato, peeled, seeded, diced (If in season. This is optional)
1 tablespoon sherry vinegar (if not using tomato)
1 bunch of chard, leaves and stems separated and washed, stems medium diced and leaves chopped
6 eggs, beaten with the water and 2 tablespoons olive oil
2 tablespoons water
2 tablespoons olive oil plus 1-2 more
2 cloves garlic, peeled, de-germed, and minced
Salt and fresh ground pepper to taste
2 teaspoons fresh minced herbs or 1 dried, such as thyme, oregano, or a mixture
½ cup of coarse grated mozzarella and Parmesan cheeses, mixed
METHOD:
Preheat the oven to 400°F.
Heat a 10-inch non-stick or well-seasoned frying pan over medium heat.
Film the pan with olive oil, and when it begins to shiver in the pan, add the onions. Toss to coat evenly. Sauté until the onions are softened and lightly golden.
Ad the stems to the pan and cook until they are softened and starting to color.
At this point, add the tomato if using. Cook just to start breaking it down.
Add the leaves to the pan, and toss to coat with oil. Sauté until wilted and liquid from tomato and greens has evaporated. Season well with salt and pepper. If not using tomato, drizzle the vinegar over the greens and toss to coat. Cook until vinegar is reduced by 80 percent.
Make a small hole in the center of the pan, and add the garlic. Cook until soft and fragrant. Toss the vegetables in the pan to mix garlic evenly amongst the rest.
While the greens cook, beat the eggs with the water and oil. Season with salt and pepper, and add the herbs. Increase heat to medium-high. Check to see that the pan bottom still has a film of oil. If not, add a little oil to the pan and wait until it is warm. When the pan is hot, add the eggs. Allow to start cooking, and when the edges seem to have firmed a bit, lift the edge of the eggs and allow the uncooked egg to run under the edge. When lifting, it is okay to tip the pan to encourage the eggs to flow well. Sprinkle the cheese over the top, but not too close to the edge. (You do not want the cheese to run under the eggs or it will stick to the bottom of the pan, fusing the frittata in place.) When most of the loose egg is moved under the edge, transfer the pan to the pre-heated oven. Place in the center of the oven, and cook until the eggs are set, around 10 minutes roughly.
Remove the pan from the oven and give a little shake to loosen the frittata. If it seems not to be a solid mass, return to the oven for 5 minutes. Retrieve from the oven, and shake to loosen. You might need to run a thin spatula around the edge to loosen the frittata. Slide onto a large plate and enjoy.
Chef’s Notes:
Use slivered green onions in lieu of brown onion. Add sliced mushrooms cooked with a little white wine to the ingredients.
YIELD: 2-4 servings as a main course, 4 or more as an appetizer
SOURCE: Chef Andrew E Cohen
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