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I have been in a Frittata Frenzy as of late….using up summer’s bounty of greens and veggies and throwing in scraps of cheese to make easy delicious portable food for picnics, potlucks, brunch luand any meal in between.

Here is one easy and adaptable recipe I love from my neighbor the great Alice Waters. I like to cook the frittata on the stove top until the bottom is set and then finish it in the oven but here she cook the whole thing on the stove top. Don’t forget to try ANY cooked veggies as a filling and get creative with other spices, cheeses etc that you can add in.

Chard Frittata Recipe

from The Art of Simple Food by Alice Waters

Wash and separate the stems from 1 bunch of chard
Cut the stems into 1/4-inch slices. Coarsely chop the leaves.
Heat in a heavy pan, over medium heat:
1 Tablespoon olive oil
Add:
1 medium onion, peeled and sliced thin
Cook for 5 minutes and add the chard stems. Season with salt.
Cook for 4 minutes and add the leaves. Cook until the leaves are
tender, adding a splash of water if the pan dries out. Turn out of the
pan onto a plate. Crack into a large bowl:
6 eggs
Add:
Salt
2 teaspoons olive oil
Fresh-ground black pepper
A pinch of cayenne
4 garlic cloves, chopped
Beat lightly. Gently squeeze the chard with your hands, wringing out most, but not all, of the liquid. Stir the chard into the beaten eggs.
Thoroughly preheat a 10-inch heavy or nonstick pan over medium-low heat. Pour in:
2 Tablespoons olive oil
After a few seconds, pour in the egg mixture. As the eggs set on the bottom, lift the edges to allow the uncooked egg to flow underneath.
Continue to cook until mostly set. Invert a plate on top of the pan; turn the plate and pan upside down to turn out the frittata onto the
plate. Pour in 1 teaspoon olive oil. Slide the frittata back into the pan. Cook for 2 or 3 more minutes. Slide onto a plate and serve warm
or at room temperature.
(or you can stick the pan in the oven for a few minutes instead of
flipping it onto a plate to set the middle)

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