Autumn Or Winter Frittata

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Autumn Or Winter Frittata

 

2 to 3 tablespoons olive oil

1 tablespoon butter

1 medium-sized onion, peeled, sliced

1 teaspoon salt

2 large stalks ruby chard

2 medium potatoes, scrubbed, unpeeled, thinly sliced

2 teaspoons dried rosemary

1/2 teaspoon dried sage

2 teaspoons minced garlic

8 large eggs or replacement

freshly ground black pepper to taste

1 cup diced Gruyère cheese

 

Remove and mince chard leaves and cut stems in 1/2-inch-long pieces.

Maintain leaves and stems in separate containers, and set aside.

Heat 1 tablespoon olive oil in 10-inch skillet over medium heat. Add

butter, and when melted, toss in onions. Cook, stirring frequently, over

medium heat, about 5 minutes, then reduce heat to low, add 1/2 teaspoon

salt and cover skillet. Cook 20 minutes more, or until onions are soft.

Stir in potatoes and herbs. Cover and cook about 10 minutes, stirring

intermittently, or until potato slices are tender.

Add chard stems and sauté about 2 minutes more. Stir in chard leaves and

garlic and cook another minute, or until leaves are wilted but still

bright green. Remove pan from heat.

Break eggs into large bowl, add remaining 1/2 teaspoon salt, and beat

well with whisk. Add vegetables, black pepper to taste and cheese. Stir

until evenly distributed. Clean and dry skillet and return to burner

over medium heat. Preheat broiler.

When skillet is hot again, add remaining olive oil, wait about 30

seconds, and swirl to coat pan. Pour in vegetable-egg mixture and cook

undisturbed over medium heat, 3 to 4 minutes, or until bottom of eggs

have firmed.

Transfer skillet to broiler, and broil about 3 minutes, or until

frittata is firm in center. Remove from broiler, and run knife around

edge to loosen frittata. Slide or invert onto large, round plate, and

serve hot, warm or at room temperature, cut into wedges.

Serves 6.

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Char Haz

charrem

 

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