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What's for Dinner: Swiss chard and Swiss Frittata with tomatoes
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Swiss chard and Swiss frittata with tomatoes.
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Swiss chard and Swiss frittata with tomatoes
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Frittatas make for a great midweek meal because they're fast, inexpensive and relatively easy. Not to mention versatile: The egg dish lends itself to whatever veggies, meats and cheese you happen to have on hand, which means you won't have to stop at the grocery store on your way home from work.
To make this vegetarian version, I paired a lovely bunch of red Swiss chard -- one of the few vegetables currently available at local farmers markets -- with Swiss cheese and sweet onion. Then, I topped it with sliced kumata tomatoes, a brown variety that's a bit sweeter and firmer than the red stem tomatoes you find in stores this time of year.
If you don't have (or like) Swiss chard, substitute another green such as spinach or arugula. Drizzle with a little balsamic vinegar.
- 4 eggs
- 1 tablespoon heavy cream
- Kosher salt and freshly ground black pepper
- 2 tablespoons extra-virgin olive oil
- 1 quarter sweet onion, diced (about 1/4 cup) or 1 large shallot, diced
- 1 bunch Swiss chard, washed and stems removed, and chopped (I used red-ribbed chard)
- 1/4 to 1/2 cup shredded Swiss cheese (or your favorite variety)
- 1 medium or 2 small tomatoes, sliced
- Good balsamic vinegar, for serving
Set oven rack 5 inches from heat source. Flip on the broiler.
Whisk eggs, cream, 1/2 teaspoon salt and 1/4 teaspoon pepper in a medium bowl. Set aside.
Swirl oil along bottom and up sides of a 91/2-inch cast-iron or ovenproof nonstick skillet. Set skillet over medium-low heat, add onion and saute, stirring occasionally, until soft and translucent, about 5 minutes. Add Swiss chard, a little bit at a time, turning with tongs so it wilts. Crank heat and saute for about 5 minutes, until greens weep and any moisture evaporates, tossing a few times. (You want it relatively dry.) Lower the heat again.
Add egg mixture, then top with cheese and tomatoes. Cook until the frittata is three-quarters set, about 5 minutes, tilting the skillet now and again so the runny eggs slide toward the edges.
Broil until puffy and browned, 3 to 5 minutes, watching carefully. Remove from oven, making sure to use an oven mitt or pot holder so you don't burn your hands. Let cool for 5 minutes. Serve wedges warm or at room temperature, with balsamic vinegar for dribbling.
Serves 2 to 4.
-- Adapted from "Ripe: A Fresh, Colorful Approach to Fruits and Vegetables" by Cheryl Sternman Rule (Running Press, April 2012, $25)
First Published May 16, 2012 12:00 am
