Swiss Chard Frittata

Time is not my friend. No, not the changing seasons. Instead, I'm a week away from finishing our next book. Wait until you hear all about it: Lobsters Scream When You Boil Them and 100 Other Cooking Myths. Bruce and I actually wrote it together--although now I'm in the heavy-editing phase. And if I do say so myself, it's drop-dead hysterical.

It'll be out late next year, sometime after the first-ever, all-goat book. Whew. And we just finished a deal to write a our own cookbook under the COOKING LIGHT brand--a complete guide on how to be a "quick cook."

Plus, we're working on two chapters for a weight watchers book. Plus, we have a big article due to Cooking Light magazine in a couple of weeks.

Needless to say, I'm frazzled. Which is one of the many reasons a meal like this is so great.

Eggs are fantastic. Don't you love them?

One of my favorite dinners? Scrambled eggs, a vinegary salad of crunchy greens, a couple of pieces of whole-grain toast, and a glass (or two!) of red wine. Now that's living!

This week, Bruce whipped up a frittata one evening when we'd both been crazed with other things. It sure it the spot! The whole technique is found in COOKING KNOW-HOW, our technique guide to a host of dishes (available here). But I thought I'd share this one here. It was a keeper. It'll make four servings.

First, heat a good amount of olive oil over medium heat in a 12-inch skillet, probably 3 to 4 tablespoons. Add a small yellow onion, chopped, as well as a bit of red pepper flakes and celery seeds. How much? Depends on your proclivities. Maybe 1/2 teaspoon each? You could also add some minced garlic, if you wanted. Stir until the onion softens, a couple minutes.

Next, add about 4 cups packed, stemmed, torn up, washed chard leaves. When you wash them, don't dry them. That extra water will help them steam in the skillet. They'll fill it up quite a bit, too. Don't worry. If you keep stirring, they'll soon wilt and collapse.

As they do so, whisk 6 to 8 large eggs in a big bowl with 2 tablespoons dairy: low-fat milk, fat-free milk, whole milk, cream, what have you.

Naturally, six eggs will make a thinner frittata; eight, a fuller one. But why the milk? Direct heat toughens egg proteins. They need to be encased for protection. Cream is the usual candidate, but any dairy will do, even fat-free. Or forgo the dairy entirely and try the frittata with white wine (for a sweeter finish) or broth (for a more savory one).

And really whisk those eggs. Give your forearm a work-out. There should be no bits of translucent egg white floating in the mixture. Now pour it into the skillet. Not right in the center, but all around so that it evenly spreads out across the hot surface.

Immediately cover the skillet and drop the heat to low. This is NOT the traditional method for cooking a frittata. But Bruce developed it over time and it's so much easier than flipping or broiling or what have you. So much easier.

After eight minutes, check the frittata. There should be no loose bits of egg on top. Slip a heat-safe rubber spatula under one side and lift it up a bit. The custard should be set but flexible, not stiff.

There's not much more to it. Run the spatula underneath it all around, then slide the frittata out of the skillet and onto a serving platter or just a cutting board. Now salt and pepper it. Salt toughens egg proteins, too. So better some crunchy salt now, rather than earlier. And besides, this is a prime moment to use some great sea salt, fully of minerally depth and sophistication. It's about all you need. Except for that glass of red wine.

Comments

[Celia @ Fig Jam and Lime Cordial]

With our ladies a-laying five eggs a day, and rainbow chard planted in the garden, this is the sort of recipe that will keep us fed virtually for free! I can see it working with all sorts of young leaves - spinach, beet, etc. Thank you! :)

[realfoodlove]

Wow, your prolific cookbook writing is really inspiring. I ADORE Real Food Has Curves and have recommended it to all of my family and friends. I can't wait to see what you guys are cooking up next!