Chard and Salami Frittata |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Why you'll make it: Because it's the simple version of the omelet, and works as well for breakfast as it does for lunch, a late dinner, even with drinks. Ingredients:
6 large eggs |
3 tablespoons freshly grated pecorino romano or parmesan cheese, divided |
1/4 teaspoon coarse kosher salt |
1/4 teaspoon freshly ground black pepper |
3 tablespoons extra-virgin olive oil |
1 medium onion, thinly sliced |
1 bunch swiss chard (about 10 ounces), stems and center ribs cut away, leaves coarsely chopped |
2 ounces thinly sliced italian genoa salami, cut into 1/2-inch pieces (about 2/3 cup) |
1 garlic clove, minced |
Directions:
1. Preheat broiler. Whisk all the eggs, 1 1/2 tablespoons cheese, 1/4 teaspoon salt, and 1/4 teaspoon pepper in large bowl.
2. Heat olive oil in medium nonstick broilerproof skillet over medium heat. Add onion and sauté until tender but not brown, about 6 minutes. Add Swiss chard in 3 batches; toss until each begins to wilt before adding next. Sprinkle with salt and pepper. Sauté until any liquid in skillet evaporates. Increase heat to mediumhigh; add salami and garlic to skillet and stir 1 minute. Add eggs to skillet; stir to distribute evenly. Reduce heat to medium-low, cover, and cook until eggs are almost set but still moist in center, about 4 minutes. Sprinkle remaining 1 1/2 tablespoons cheese over top.
3. Transfer frittata to broiler and cook just until set in center and beginning to brown, about 1 minute. Using flexible spatula, loosen frittata around edges. Slide frittata out onto platter. Serve warm or at room temperature.
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