Chard Frittata

Directions

1. 1
   Wash and separate the stems from: 1 bunch of chard.
2. 2
   Cut the stems into 1/4-inch slices.
3. 3
   Coarsely chop the leaves.
4. 4
   Heat in a heavy pan, over medium heat: 1 tablespoon olive oil.
5. 5
   Add: 1 medium onion, peeled and sliced thin.
6. 6
   Cook for 5 minutes and add the chard stems.
7. 7
   Season with: Salt.
8. 8
   Cook for 4 minutes and add the leaves.
9. 9
   Cook until the leaves are tender, adding a splash of water if the pan dries out.
10. 10
    Turn out of the pan onto a plate.
11. 11
    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.
12. 12
    Beat lightly.
13. 13
    Gently squeeze the chard with your hands, wringing out most, but not all, of the liquid.
14. 14
    Stir the chard into the beaten eggs.
15. 15
    Thoroughly preheat a 10-inch heavy or nonstick pan over medium-low heat.
16. 16
    Pour in: 2 tablespoons olive oil.
17. 17
    After a few seconds, pour in the egg mixture.
18. 18
    As the eggs set on the bottom, lift the edges to allow the uncooked egg to flow underneath.
19. 19
    Continue to cook until mostly set.
20. 20
    Invert a plate on top of the pan; turn the plate and pan upside down to turn out the frittata onto the plate.
21. 21
    Pour in: 1 teaspoon olive oil.
22. 22
    Slide the frittata back into the pan.
23. 23
    Cook for 2 or 3 more minutes.
24. 24
    Slide onto a plate and serve warm or at room temperature.
25. 25
    Add a bunch of sorrel to the chard leaves during the last minute of cooking.
26. 26
    For the chard, substitute broccoli rabe, mustard greens, nettles, or any other greens.
27. 27
    Serve warm on a pool of Simple Tomato Sauce (page 264).
28. 28
    For a delicious sandwich, serve a wedge of frittata with a slice of ham or a few slices of tomato between 2 slices of lightly toasted bread rubbed with garlic.