A frittata is a real treat in our house, and we often make one on weekends. So I'm always looking for new twists on the basic recipe. This one keeps the simplicity that I love about this easy breakfast dish, but adds in a delicious savory flavor that holds a bit of smokiness and heat thanks to a hint of paprika and cayenne spices.
The recipe works well with or without cheese, and it's flexible enough that you can select a range of cheeses to use, depending on your personal preference. Parmesan works very well, but you could also go with a softer cheese such as a Monterey Jack.
This recipe is adapted from the Williams Sonoma book "Cooking From the Farmers' Market."
Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes
Yield: 4-6 servings
Savory Swiss Chard and Onion Frittata
- 1 bunch Swiss chard, roughly chopped
- 4 tbsp extra virgin olive oil
- 1 small yellow onion, thinly sliced
- 6 large eggs
- 4 cloves garlic, finely chopped
- 1/4 cup grated hard cheese, such as Parmesan
- 1/4 tsp fine sea salt (to taste)
- 1/8 tsp freshly ground black pepper (to taste)
- 1 pinch paprika
- 1 pinch cayenne pepper
- Preheat the oven to 350 degrees Fahrenheit. In a large, heavy skillet (preferably cast iron) over medium heat, warm 2 tablespoons of the olive oil. Add the sliced onion and saute until translucent. Add the chopped chard and saute until slightly wilted.
- In a large bowl, lightly beat the eggs with the garlic and cheese. Add the salt, pepper, paprika and cayenne pepper. Pour the egg mixture over the vegetables, reduce heat to medium-low, and allow to cook until the eggs begin to set around the edges.
- Transfer the skillet to the center rack of the oven and cook for about 12-15 minutes, or until the eggs are completely set in the middle.
- Let cool for 2-3 minutes in the skillet. Cut into wedges and serve immediately, or if you're waiting to serve it, transfer the frittata to a wire skillet to allow it to cool without becoming soggy.
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