Apicius' Frittata Di Bietole |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Swiss Chard Frittata Ingredients:
500 g tender young swiss chard, trummed and well-washed |
6 large eggs |
salt |
fresh ground black pepper |
60 g parmesan cheese, grated |
4 tablespoons extra virgin olive oil |
Directions:
1. Bring a pot of salted water to boil and cook the Swiss chard over moderate heat for about 10 minutes Drain well and squeeze out excess moisture, chop coarsely.
2. Beat the eggs in a bowl and season with salt and pepper. Stir in cheese and followed by prosciutto and cooked Swiss chard.
3. Heat the oil in a fairly large nonstick skillet with onion over moderate head. Pout in the egg mixture and cook for about 5 mins, until the eggs have set and the underside is browned.
4. Turn the frittata by placing a large plate over it, turn upside down then slide the egg back into the pan, browned side up.
5. Cook for 3-4 mins more.
6. Take the frittata out onto a heated serving dish.
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