Chard and Onion Frittata
Here's what I made for dinner last night. It's a standby in our house. This time of year I substitute scallions for onions and use chevre for the cheese and only have parsley to herb it up. There are so many ways to make frittatas.
CHARD AND ONION FRITATTA from 'Vegetarian Cooking for Everyone'
3 tablespoons olive oil
1 large red or white onion, quartered and thinly sliced crosswise
1 bunch chard, leaves only, chopped (can also be kale)
salt and freshly milled pepper
1 garlic clove
6 to 8 eggs, lightly beaten
2 tablespoons chopped parsley
2 tablespoons chopped basil
2 teaspoons chopped thyme
1 cup grated Gruyere (or any kind of cheese)
2 tablespoons freshly grated Parmesan
Heat 2 tablespoons of the oil in a 10-inch skillet, add the onion, and cook over low heat, stirring occassional, 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 shard is tender, about 15 minutes. Season well with salt and pepper.
Mash the garlic with a few pinches of salt, then stir it into the eggs along with the herbs. Combine the chard mixure with the eggs and stir in the Gruyere and half the parmesan.
Preheat the broiler. Heat the remainiing 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 aa serving dish and cut it into wedges. Serves 4 to 6.