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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Swiss Chard and Tomato Frittata Recipe

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This recipe for Swiss Chard and Tomato Frittata is from Food for the Soul, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb Swiss Chard
4 garlic cloves, minced or pressed
1 c chopped onions
2 tsp olive oil
6 eggs
3 Tbsp chopped fresh basil
1/4 tsp salt
1/4 tsp ground black pepper
1 med tomato, sliced
grated Parmesan cheese (Optional)
Directions:
Directions:
Wash the Swiss chard, remove and discard the large stems, and finely chop the leaves. In a 10 to 12 inch nonstick skillet, saute the garlic and onions in 1 tsp oil for 3 minutes on medium heat. Add the Swiss chard, stir, cover, lower the heat, and cook for about 10 minutes. Remove the skillet from the heat and drain the Swiss chard if juicy.
In a large bowl, beat the eggs, basil, salt and pepper until blended.
Stir in the sautéed Swiss chard.

Coat the bottom of the same skillet with the remaining teaspoon of oil and return to med heat. When the skillet is hot, pour in the egg mixture and distribute evenly. Arrange the tomato slices over the top. Cover and cook for 5 to 7 minutes, until the edges are firm and the bottom has browned. Place a large flat plate or pizza pan over the skillet and flip the skillet over so that the frittata falls onto the plate. Slide the frittata back into the skillet and cook for about 5 minutes more, or until the edges are fully cooked.

Serve immediately or at room temperature, topped with Grated Parmesan if you desire
Number Of Servings:
Number Of Servings:
4

 

 

 

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