Sunday, June 8, 2014

Garlic and Chard Frittata

This is simple and satisfying. Don't be surprised by the large amount of chard that goes into it - it really cooks down. Feel free to substitute spinach. You could also substitute a bunch of green garlic for the mature garlic at this time of year.

Olive oil
1 head garlic, peeled and minced
1 lb bunch of chard, chopped (stems finely chopped)
Salt and pepper to taste
10 eggs, beaten
1/4 cup grated Parmesan

Heat a little olive oil in a large skillet. Add the garlic and saute for 2-3 minutes, then add the chard (you may need to do this in batches). Saute until the chard is tender, another few minutes. Drain off excess liquid, then add salt and pepper to taste.

Use a 10-inch ovenproof skillet to cook the frittata. Either clean out the one you used to cook the vegetables and then oil it, or use a fresh one, coated with olive oil.

Place the chard mixture in the oiled pan, then pour in the egg. Cook over low-medium heat for 10-15 minutes, shaking periodically, until the frittata is mostly set. Turn on the broiler. Sprinkle Parmesan over the top of the frittata, then place it under the broiler for 3-5 minutes, until the top of the egg is set and the cheese is browned.

Serves about 4.

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