Lidia Bastianich’s Swiss Chard and Scallion Frittata | Fit Pregnancy

Lidia Bastianich’s Swiss Chard and Scallion Frittata

Adapted from the Essential New York Times Cookbook. I highly recommend author Amanda Hesser’s suggestion to turn this into a sandwich on thin slices of focaccia. I also suggest sprinkling the top of the frittata with coarse sea salt just before serving.

Lidia Bastianich’s Swiss Chard and Scallion Frittata
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This Recipe:
Serves
6
Start to Finish
25 min
Prep
10 minutes
Cook
15 minutes
Ingredients:

1 pound Swiss Chard
¼ cup olive oil
2 garlic cloves, lightly crushed
Salt and freshly ground black pepper
8 scallions, cut into ¼-inch-wide slices
1 cup ricotta cheese
8 large eggs, lightly beaten

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Directions:

1.  Heat oven to 350. Remove the leaves from the chard (reserve the ribs and stems for another use). Wash and dry the leaves and cut them into ½-inch-wide strips.

2.  Heat 3 tablespoons oil in a 12-inch ovenproof nonstick skillet over medium-high heat and sauté the garlic until golden-brown. Add the chard and salt and pepper to taste, cover, and cook over medium heat until the chard is wilted, 1 to 2 minutes. Discard the garlic and transfer the chard to a bowl.

3.  Cook off any excess liquid left in the pan, then add the scallions and sauté until wilted, 1 to 2 minutes. Pour off any liquid that has accumulated in the bowl of chard, then add the scallions to the chard. Mix in the ricotta and half of the eggs.

4.  Heat the remaining tablespoon of oil in the skillet over medium heat. Add the remaining eggs and allow to set on the bottom. Add the vegetable mixture, spreading it evenly. Cook, uncovered, over low heat until the frittata browns lightly on the bottom, 3 to 5 minutes.

5.  Transfer the skillet to the oven and cook until the frittata is set but not dry, about 10 minutes. Let cool.

6.  Transfer the frittata to a plate, cover with wax paper, and refrigerate. (The frittata can be made up to a day in advance.) To serve, cut into thin wedges.

Find out more about this recipe on Mom Appetit's blog.

 

 

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