My friend Megan made this delectable frittata for us when we went to Bend last month. I realized after eating it that I had seen the recipe in one of my cookbooks Vegetarian Cooking for Everyone by Deborah Madison. I decided to try making it myself and it didn't disappoint.
Start with some Swiss chard. Don't spend extra money getting pretty rainbow chard (if it is more expensive) as you will only use the leaves. Luckily I found it on sale.
Cut out the ribs or stems and save for another use. From here on out I forgot to take pictures. My mom was visiting and I got too excited. Oops! Note, she felt that there were too many herbs so feel free to cut back to taste.
Here is the recipe:
Chard and Onion Trouchia
Ingredients:
3 T. olive oil
1 large red or white onion, quartered and thinly sliced crosswise
1 bunch chard, leaves only chopped
salt and freshly milled pepper
1 garlic clove
6 to 8 eggs, lightly beaten
2 T. chopped parsley
2 T. chopped basil
2 t. chopped thyme
1 c. grated Gruyere cheese
2 T. freshly grated Parmesan cheese
Directions:
Heat 2 tablespoons of the oil in a 10-inch skillet, add the onion, and cook over low heat, stirring occasionally, until completely soft but not colored, about 15 minutes. Add the chard and continue cooking, stirring occasionally, until all the moisture has cooked off and the chard is tender, about 15 minutes. Season well with salt and pepper.
Meanwhile, mash or finely chop the garlic with a few pinches of salt, then stir it into the eggs along with the herbs. Combine the chard mixture with the eggs and stir in the Gruyere and half the Parmesan.
Preheat the broiler. Heat the remaining oil in the skillet and, when it's hot, add the eggs. Give a stir and keep the heat at medium-high for about a minute, then turn it to low. Cook until the eggs are set but still a little moist on top, 10 to 15 minutes. Add the remaining Parmesan and broil 4 to 6 inches from the heat, until browned.
Serve in the pan or slide it onto a serving dish and cut it into wedges.
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