Frittata Con Bietole


Although Italians generally do not eat many eggs for breakfast, they do consume eggs at other meals. A frittata is one method of preparing eggs in combination with a myriad of other ingredients that is very popular across Italy. A frittata can be eaten at lunch in combination with a salad, or more commonly, the frittata will be cut into wedges and served at room temperature on an antipasti platter. You can add almost any combination of ingredients to eggs and if cooked properly get delicious results. One of my favorite way to prepare a frittata is to cook leftover greens in the egg mixture along with some creamy, light flavored cheese. Some of the cheeses that work well in this frittata are fontina, asiago, or a young pecorino. I often make a frittata such as this one and enjoy a wedge of it cold for breakfast each morning.

The Eggs Setting In The Pan

The Completed Frittata Before Slicing

Buon Appetito!
Deborah Mele 2011

Frittata Con Bietole

An easy frittata that can be cut into wedges and served on an antipasti tray, or served for a hearty breakfast.

Ingredients:

  • 1 Pound Bietole (Swiss Chard) Sauteed
  • Freshly Ground Pepper
  • 1 Tablespoon Olive Oil
  • 8 Large Eggs
  • 2 Tablespoons Milk
  • 1 Cup Shredded Cheese (See Above For Options, But Any Melting Cheese Will Do)

Directions:

  1. Beat the eggs in a bowl, stir in 1/2 teaspoon salt, freshly ground pepper to taste, the milk, and the cooked greens.
  2. Heat over medium-high heat a non-stick skillet and add the olive oil.
  3. Once hot, pour in the egg mixture.
  4. Swirl the pan to distribute the eggs and filling evenly over the surface.
  5. Shake the pan gently, tilting it slightly with one hand while lifting up the edges of the frittata with the spatula in your other hand, to let the eggs run underneath during the first few minutes of cooking.
  6. Turn the heat down to low and cover the pan.
  7. Cook 8 to 10 minutes, shaking the pan every once in a while, scattering the cheese evenly over the top of the frittata halfway through.
  8. Continue until the frittata is just about set.
  9. While the eggs are cooking heat your broiler to medium.
  10. Place under the broiler, about 3 inches from the heat, for 1 minute, watching closely, until just beginning to brown on top.
  11. Do not allow the eggs to brown too much or they’ll taste bitter.
  12. Remove from the heat, allow to sit in the pan for 5 minutes or longer, then carefully slide out onto a platter, or cut in wedges in the pan and serve.