Frittata With Chard And Roasted Red Peppers

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Frittata With Chard And Roasted Red Peppers

 

1 bunch Swiss chard

1 medium leek, cleaned, chopped

2 tablespoons unsalted butter

1 tablespoon olive oil

1 teaspoon minced fresh thyme

1 teaspoon minced fresh marjoram

1 teaspoon salt

2 medium red bell peppers, roasted, seeded and chopped

6 eggs

1/2 cup 2% milk

1 1/4 cups fresh bread crumbs

1 1/4 cups shredded fontina cheese

1/2 cup grated Parmesan cheese

1/4 teaspoon freshly ground black pepper

 

Preheat oven to 350 degrees. Grease a 9-inch square baking pan.

Wash chard and remove tough ribs; pat dry. Roughly chop and set aside.

In a large skillet, sauté leeks in butter and oil over medium heat until soft.

Add chard, thyme, marjoram and salt and sauté approximately 5 minutes until

chard is wilted. Remove from heat, stir in roasted peppers and cool.

In a large bowl, beat eggs with milk; add bread crumbs, fontina cheese,

Parmesan cheese and pepper. Stir in chard mixture. Pour in prepared baking pan

and bake for 40 minutes until center is set. Serve warm or at room temperature.

Serves 6.

 

 

 

 

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