Swiss Chard And Tomato Frittata Food

SWISS CHARD FRITTATA

Steps:

• Tomatoes: Preheat oven to 325 degrees. In a 9-inch pie plate, place tomatoes and garlic cloves. In a small bowl, whisk together olive oil, balsamic vinegar, thyme, light-brown sugar, and salt. Drizzle over tomatoes and garlic and bake in the oven until tomatoes are wilted and caramelized, 40 to 45 minutes. Set aside.
• Frittata: Increase oven temperature to 425 degrees, with the rack in the upper third of the oven. Lightly beat eggs in a large bowl with a whisk. Season with salt and pepper; set aside.
• In a 12-inch nonstick skillet, heat oil over medium-high heat. Add onions, season with salt and pepper, and cook, stirring, until tender, 12 to 15 minutes. Reduce heat to medium and add the stems of the chard; cook until tender, 3 minutes. Add the chard leaves and stir to combine. Cook until wilted, about 1 minute. Pour egg mixture into skillet. Cook, using a heatproof spatula to gently stir and push eggs from edges to center of pan so runny parts run underneath, until eggs begin to set, about 2 minutes.
• Scatter cooked tomatoes on top of the frittata and evenly distribute feta cheese on top. Transfer frittata to oven and cook until top is set and has puffed slightly, about 15 minutes.
• Gently run a spatula around the edges and underneath the frittata and carefully slide out of the pan onto a cutting board. Slice into wedges and serve hot, warm, or at room temperature.

SWISS CHARD-SALAMI FRITTATA

Steps:

• Preheat the oven to 400 degrees F. Place the potatoes in a pot, cover with cold water and season with salt. Bring to a boil; reduce the heat to medium and simmer until just tender, about 10 minutes. Drain and set aside.
• Heat 1 tablespoon olive oil in a medium nonstick ovenproof skillet over medium-high heat. Add the onion; cook, stirring occasionally, until soft, 7 minutes. Add 1 more tablespoon oil, the chard and 1/4 teaspoon salt. Cook, stirring occasionally, until the chard is tender and any liquid has evaporated, 5 minutes; transfer to a large bowl and gently stir in the potatoes, eggs, 1/4 teaspoon salt, and pepper to taste.
• Wipe out the skillet. Heat the remaining 1 tablespoon olive oil in the skillet over medium heat. Pour in the egg mixture and top with the soppressata. Cook until the edges start to set, 3 minutes. Transfer to the oven and bake until golden and set, about 12 minutes.
• Place the bread on a parchment-lined baking sheet; top with the cheese and parsley. Bake until the cheese is bubbling, 5 minutes. Serve with the frittata.

HAM AND SWISS FRITTATA

Steps:

• Preheat the oven broiler. Melt the butter in a medium nonstick skillet over medium heat. Add the shallot and sprinkle with 1/4 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until soft, about 5 minutes. Remove from the heat and cool. Reserve the skillet for cooking the frittata.
• Meanwhile, whisk the half-and-half and eggs together in a medium bowl with 1/4 teaspoon salt and a few grinds of pepper until smooth. Add the cooled shallots, cheese, parsley and chives and stir to combine.
• Heat the reserved skillet over medium heat. Pour the egg mixture into the skillet and stir a few times. Cook, undisturbed, until the bottom sets, about 5 minutes. Transfer the skillet to the oven and broil until the eggs are just set, about 5 minutes more. Remove from the oven and let stand for 5 minutes. Slide the frittata out onto a large plate or cutting board. Cut into wedges and sprinkle with more chives and serve warm or room temperature with a green salad if desired.

SWISS CHARD WITH TOMATOES

Steps:

• Trim coarse leaves and thick center ribs from chard; cut tender stems and leaves into 1/2-inch slices.
• Heat 1 tablespoon of the oil in a large skillet; add bread crumbs; cook, stirring often, until crisp and golden; remove from skillet and set aside.
• Cool skillet slightly; add remaining oil and garlic; cook, stirring, 2 minutes; add chard and cook until wilted, 1-2 minutes; add tomatoes, salt, and red pepper flakes to taste.
• Remove from heat and sprinkle bread crumbs over the top.

SWISS CHARD & GOAT CHEESE FRITTATA

Steps:

• Wash the Swiss chard; cut off stems, dice finely, and set aside.
• Chop the leaves.
• Heat 1 tablespoon olive oil in a nonstick 9-inch skillet with an ovenproof handle. Add onion, ¼ teaspoon of salt, and rosemary. Sauté 10 minutes over medium heat, until the onions are very soft and just starting to brown.
• Stir in the Swiss chard leaves and the remaining ¼ teaspoon salt, and sauté 1 to 2 minutes, or until the greens are just wilted. Remove from heat, stir in garlic and Swiss chard stems, and set aside.
• Whisk eggs in a bowl. Add the Swiss chard mixture and goat cheese, and stir to combine.
• Wash and dry the skillet and return to stove top.
• Preheat the broiler unit in the oven.
• Heat the remaining tablespoon oil in the skillet over medium-high heat. When the oil is very hot, pour in the vegetable-egg mixture and cook for 3 to 4 minutes, or until the eggs are set on the bottom.
• Transfer the skillet to the preheated broiler and broil for about 3 minutes, or until the frittata is firm and golden on top.
• Loosen the frittata from the skillet and invert onto a large round plate. Cut into wedges and serve.

SWISS CHARD AND SALMON FRITTATA

Steps:

• Whisk together eggs and water in a small bowl, and set aside.
• Heat olive oil in an 8 inch non-stick skillet over medium high heat.
• Cook onions and garlic for 1 to 2 minutes. Add Swiss chard and basil and cook for 3 to 4 minutes or until the leaves are wilted. Remove mixture from skillet and reserve.
• Using a paper towel, wipe skillet clean and then reheat over medium heat.
• Spread swiss chard mixture and salmon over the bottom of the skillet.
• Por egg mixture overtop, and cook for about 5 minutes, or until the bottom is golden and the eggs have set.
• Sprinkle with Parmesan cheese on top.
• Gently turn frittata over with a spatula and cook for 1 to 2 minutes, until golden and fuly cooked.
• Remove from skillet and cut intop four wedges.
• The Swiss chard can be easily replaced by fresh spinach, rapini, or kale leaves.

GREEN TOMATO AND SWISS CHARD GRATIN

Steps:

• Preheat the oven to 375 degrees. Oil a 2-quart baking dish or gratin with olive oil. Bring a large pot of generously salted water to a boil, and fill a bowl with ice water. Stem the chard and wash the leaves in two changes of water. Rinse the stems if wide and dice. Set them aside. When the water comes to a boil, add the chard leaves and blanch for about one minute. Transfer to the ice water, cool for a minute and drain. Squeeze out excess water and chop. Set aside.
• Season the sliced tomatoes and the cornmeal lightly with salt and pepper. Dredge the tomatoes in the cornmeal. Heat 2 tablespoons of the olive oil in a heavy nonstick skillet over medium-high heat, and fry the sliced tomatoes for two minutes on each side, just until lightly colored. Remove from the heat and set aside.
• Heat the remaining tablespoon of olive oil over medium heat in the skillet in which you cooked the tomatoes, and add the onion and the chopped chard stems. Cook, stirring, until tender, about five minutes. Add a generous pinch of salt and the garlic, and cook together for another minute, until the garlic is fragrant. Add the thyme and the chopped chard, and stir together for minute over medium heat. Season to taste with salt and pepper.
• Beat the eggs in a large bowl with 1/2 teaspoon salt and freshly ground pepper to taste. Whisk in the milk. Stir in the cheese and the chard mixture. Transfer to the gratin dish. Layer the tomatoes over the top. Place in the oven, and bake 30 to 40 minutes, until set and beginning to brown.

SWISS CHARD AND POTATO FRITTATA

Steps:

• Place potatoes in a saucepan.
• Add a slight amount of water, salt and pepper.
• Bring to a boil; cook for 5 minutes or until potatoes are tender; drain and set aside.
• In a large skillet, heat oil on medium-low heat.
• Saute onion for 5 minutes.
• Add chard and stir 1 minute or until chard is wilted.
• Remove from heat and cool slightly.
• In a large bowl, beat eggs and egg yolks.
• Stir in potatoes, chard mixture, green onion, cheese, milk, salt, and cayenne; spoon about 1/3 cup of mixture into greased regular size muffin cups or spoon 1 generous tablespoon into greased mini muffin cups.
• Bake at 375 degrees for 14-16 minutes for regular size muffin cups or 10 minutes for mini muffin cups, or until either is set and slightly puffed.
• Serve warm.

OVEN-BAKED FRITTATA WITH SWISS CHARD & BACON

Steps:

• Heat oven to 375°F.
• Cook bacon and chard in large ovenproof nonstick skillet on medium heat until bacon is crisp and chard is wilted, stirring occasionally.
• Whisk eggs and dry mustard in medium bowl until blended; stir in tomatoes and 1/2 cup cheese. Add to ingredients in skillet; stir.
• Bake 10 min. or until puffed and golden brown. Sprinkle with remaining cheese; bake 5 min. or until melted.

SWISS CHARD FRITTATA

Steps:

• Preheat oven to 375 degrees. Whisk together egg, whites, ricotta, 1/4 teaspoon salt, and the pepper in a medium bowl.
• Heat oil in a 10-inch ovenproof skillet over medium-high heat. Add Swiss chard stalks and onion, and cook until onion is tender and translucent, about 4 minutes. Add Swiss chard leaves, and cook, stirring, until tender, about 1 1/2 minutes. Sprinkle with remaining 1/4 teaspoon salt. Add egg mixture, and stir once or twice to distribute vegetables evenly. Place skillet in oven, and bake until eggs have set, about 13 minutes. Serve immediately.

CHARD FRITTATA

Steps:

• Wash the chard thoroughly; put in a large kettle and steam over medium heat in the water that clings to the leaves. Cover pot while steaming. When chard is tender, after about 10 minutes, drain, reserving liquid for another use, like making a broth, and coarsely chop the tender leaves.
• Preheat oven to 350 degrees.
• Put the butter and oil in a saute pan, a straight-sided quiche pan or a shallow baking dish that can go in the oven. When the butter has melted and the foam begins to subside, add the minced shallots and saute briefly until they are translucent but not brown. Add chopped chard and mix well. Remove from heat.
• In a bowl combine eggs, cream, salt and pepper and beat thoroughly. Pour this batter over the chard, lifting edges of the chard with a fork to let batter run underneath. Dot the top with cheese cubes and put in middle of oven. Bake 20 to 25 minutes.
• Remove and let cool slightly. To serve, cut into squares or wedges.