In a rush to find a main dish to serve impromptu family dinner guests, I tried a new recipe the other night from one of my favorite cookbooks – Vegetarian Fast Food, by Rose Elliot. Time and time again this woman comes to my rescue with ideas for my excessive supply of whatever vegetable I have on hand at the time. Everything in this particular cookbook promises to be prepared in 30 minutes or less. My kind of meal!
Since the chard is still going strong from a year ago, we have a plentiful supply almost all the time. Even though I have a favorite way of preparing it, one does require a change once in a while. This recipe provides a hearty meal and a welcome change all at the same time:
Swiss Chard Frittata – by Rose Elliot
1 cup grated cheese (Parmesan, Gruyere or a mixture)
3-4 tbsp. chopped fresh basil or parsley
salt and freshly ground pepper
3 tbsp. olive oil
8 oz. Swiss chard, without stalks
Beat the eggs and stir in three-quarters of the cheese, plus the herbs and some salt and pepper
Heat 2 tbsp. olive oil in a large saucepan, put in the chard and stir fry for 1-2 minutes until wilted. Be careful not to let it burn.
Heat the remaining oil in an 8″ skillet and tip in the chard, spreading it over the pan – it will still be very springy and leafy. Then pour the eggs on top of the leaves. check that the mixture isn’t sticking to the bottom of the skillet, then cover and cook over the lowest possible heat for about 15 minutes, until set.
Heat the broiler. Sprinkle the remaining cheese over the frittata and place under the broiler for 1-2 minutes to cook the top. Serve cut into wedges. Serves 4.
Note: Teflon coated pans are not safe to put under a broiler, so I just put the pan in the oven (it is oven safe) and set it close to the heating element on a lower temperature. It takes about 10 minutes, but it comes out the same.