Chard and Salami Frittata

Pre-Story: We now get fresh vegetable delivered from South Mountain Veggies. I like it because it makes me try new things. This weeks “new item” was Swiss Chard. Since I was making brunch for Father’s Day, this recipe caught my eye.

SOURCE/ADAPTED FROM: www.epicurious.com - Chard and Salami Frittata, Bon Appetit, August 2007, Molly Stevens

ACTIVE TIME: 20 min-ish TOTAL TIME: 30 min

INGREDIENTS:
• 6 large eggs – used 8
• 3 tablespoons freshly grated Pecorino Romano or Parmesan cheese, divided - used a Parmasan/Pecorino/Romano mix
• 1/4 teaspoon coarse kosher salt
• 1/4 teaspoon freshly ground black pepper
• 3 tablespoons extra-virgin olive oil
• 1 medium onion, thinly sliced
• 1 bunch Swiss chard (about 10 ounces), stems and center ribs cut away, leaves coarsely chopped
• 2 ounces thinly sliced Italian Genoa salami - used thinly sliced Prosciutto instead, cut into 1/2-inch pieces (about 2/3 cup)
• 1 garlic clove, minced
• Added 1/2 C sliced Mushrooms

INSTRUCTIONS:
Preheat broiler. Whisk all the eggs, 1 1/2 tablespoons cheese, 1/4 teaspoon salt, and 1/4 teaspoon pepper in large bowl. I eyeballed the cheese and only added 3 twists of the pepper grinder.

Heat olive oil in medium nonstick broilerproof skillet over medium heat. Add onion and sauté until tender but not brown, about 6 minutes. Add Swiss chard in 3 batches; toss until each begins to wilt before adding next. Sprinkle with salt and pepper. Add sliced mushrooms. Sauté until any liquid in skillet evaporates. Increase heat to medium-high; add prosciutto and garlic to skillet and stir 1 minute. Add eggs to skillet; stir to distribute evenly. Reduce heat to medium-low, cover, and cook until eggs are almost set but still moist in center, about 4 minutes. Sprinkle remaining 1 1/2 tablespoons cheese over top.

Transfer frittata to broiler and cook just until set in center and beginning to brown, about 1 minute (actually took about 3 minutes). Using flexible spatula, loosen frittata around edges. Slide frittata out onto platter. Serve warm or at room temperature.

SERVES / NUTRITIONAL INFORMATION:
Serves: 6-8 as appetizer, 4 as main course

RATING/DIFFICULTY:
Taste Rating: Three Fat Running Chefs
Difficulty Rating: Easy Peasy

SERVED WITH:
Pork Loin, Roasted Vegetable Salad with Greens, Tomatoes, Herbs, Olives and Goat Cheese.

FINAL NOTES:
I made this as part of a Father’s Day Brunch for Dude, his dad, sister, and brother-in-law. I thought it was good and could see making it for a quick dinner. I don’t see making this for guests unless it was a brunch then I’d probably still tweak some things, i.e. add spices, more vegetables, etc. Definitely a tweakable recipe!