This dish 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. If you do not have leeks, use onion. Garlic cloves can substitute for green garlic. The scamorza is a type of smoked mozzarella. If you do not have it, just use regular mozzarella and add Pimenton de la Vera, or smoked paprika from Spain.
INGREDIENTS:
2 leeks, white and palest green part, sliced lengthwise, then across into thin slices 1 green garlic stalk, split lengthwise and sliced thinly across, or 2 cloves garlic, minced 1 bunch of chard, leaves and stems separated and washed, stems medium diced and leaves chopped 2 tablespoons water 2 tablespoons olive oil plus 1-2 more 6 eggs, beaten with the water and 2 tablespoons olive oil Salt and fresh ground pepper to taste 4 tablespoons crème fraiche, labne, or Greek style yogurt 2 teaspoons fresh minced herbs or 1 dried, such as thyme, oregano, or a mixture 1 cup of coarse grated scamorza (smoked mozzarella) -OR- 1 cup of coarse grated mozzarella and 1 tablespoon Pimenton de la Vera
METHOD:
Preheat the oven to 400°F.
If using mozzarella and Pimenton, toss together in a large bowl, evenly distributing the Pimenton among the cheese.
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 leeks. Toss to coat evenly. Sauté until the leeks are softened but not colored.
Add the chard stems to the pan and cook until they are softened and cooked through. Do not brown.
Add the chard leaves to the pan, and toss to coat with oil. Sauté until wilted and liquid from greens has evaporated. Season well with salt and pepper.
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. When mixed, add the crème fraiche, or labne or yogurt, and whisk in thoroughly. Season with salt and pepper, and add the herbs and ¾ of the cheese. 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. Use a fork to spread the filling evenly. Cook for 5 minutes, until the egg starts to set on the pan bottom. Sprinkle the remaining 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. 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. You might need to run a thin spatula around the edge to loosen the frittata. Slide onto a platter and serve hot or room temperature.
Serves: 2-4 as a main course, 4 or more as an appetizer
Source: Chef Andrew E Cohen
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