You may also like
Categories:
eggs freshly grated Pecorino Romano coarse kosher salt freshly ground black pepper extra-virgin olive oil onion Swiss chard salami garlic
Viewed: 42 - Published at: 9 years agoIngredients
- 6 large eggs
- 3 tablespoons freshly grated Pecorino Romano or Parmesan cheese, divided
- 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, cut into 1/2-inch pieces (about 2/3 cup)
- 1 garlic clove, minced
Method
- Preheat broiler.
- Whisk all the eggs, 1 1/2 tablespoons cheese, 1/4 teaspoon salt, and 1/4 teaspoon pepper in large bowl.
- Heat olive oil in medium nonstick broilerproof skillet over medium heat.
- Add onion and saute 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.
- Saute until any liquid in skillet evaporates.
- Increase heat to mediumhigh; add salami 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.
- Using flexible spatula, loosen frittata around edges.
- Slide frittata out onto platter.
- Serve warm or at room temperature.
