Swiss Chard And Salmon Frittata Recipes

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.

SWISS CHARD AND SALMON FRITTATA

Steps:

• Whisk together eggs and water in a small bowl. Set aside. Heat olive oil in an 8-inch (20-cm) 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 wilt. 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. Pour egg mixture overtop. Cook for about 5 minutes, or until the bottom is golden and the eggs have set. Sprinkle grated Parmesan cheese on top. Gently turn frittata over with a spatula and cook for 1 to 2 minutes, until golden and fully cooked. Remove from skillet and cut into four wedges. VARIATION: The Swiss chard can be easily replaced by fresh spinach, rapini or kale leaves. ACCOMPANIMENT: Serve with salsa and a green salad.

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.

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.

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.