I didn’t think I was such a fan of frittatas, but here already is my second post on that topic. As is so often the case, I wanted to make the most of the latest box from our CSA. This time it was swiss chard that needed to be put to good use. I put off using the chard one or two days as all I could think of making were side dishes, and I wanted to make something that was more of a main. But the mains I found were far too much effort for a Friday night.
But then, I was inspired–the Provencal dish called Trouchia seemed just right for the warm April weather we’d been having.
Simply delicious. The onions were deliciously sweet after a slow saute and the chard added texture and color. This was equally good the next day for lunch, and I imagine would also have been delicious between two slices of French bread as a sandwich (something like the spanish bocadillo de tortilla is coming to mind here…). Nice and relaxed eating for a Friday night, for warm weather. While this takes longer than you’d expect for an omelet, it’s not much work and most of that is some rough chopping and a few stirs here and there so you can enjoy your appetizers (or wine, or whisky sours?) while you wait for dinner to be ready!
As a side, we had salad with anchovy dressing, my new favorite (and it’s a good thing with all those anchovies in the fridge). It was all deliciously Mediterranean for an April in Boston!
Without further ado, the recipe:
Swiss Chard Frittata (Adapted from Deborah Madison, Vegetarian Cooking for Everyone).
3 tablespoons (or so) of olive oil
1 medium sized onion, roughly chopped
1 bunch swiss chard, leaves only.
1-2 cloves of garlic
1/2 teaspoon each of dried thyme and basil (or more if you have fresh herbs)
1 cup of swiss cheese (yes, I used pre-grated that I found in the fridge).
Saute the onions in the olive oil over medium heat, for about 10 minutes or until soft. Add the roughly chopped chard leaves and saute for another 10 minutes. In the meantime, mash the garlic clove together with a few pinches of salt; I find that a fork works quite well for this not having a mortar and pestle. Beat the eggs and mix in the garlic paste and herbs. When the chard mixture is ready, stir it into the eggs. Add a little more oil (an extra tablespoon or so) to the pan and return the entire mixture to the pan. Preheat the broiler. Cook over low heat until the eggs appear to be set, while still raw on top, about 10 minutes. Put under the broiler to brown the top and serve.