Your weekend trip to the farmers’ market will pay off with this warming meal. From Williams-Sonoma Cooking from the Farmers’ Market.
Makes 4-6 servings
1 bunch swiss chard, about 1 1/4 lb.
4 tbsp. olive oil
1 small yellow onion, thinly sliced
Salt and freshly ground black pepper
6 large eggs
4 cloves garlic, finely chopped
1/4 cup grated hard cheese, such as Parmesan
Pinch of cayenne pepper
Position a rack in the upper third of the oven and preheat to 350˚F. Cut the chard stems crosswise into slices 1⁄4 inch thick. Coarsely chop the leaves.
In a large frying pan over medium heat, warm 2 Tbsp of the olive oil. Add the onion and sauté until tender, about 6 minutes. Add the chard stems, season with salt, and sauté about 4 minutes. Add the chopped leaves and sauté until tender, 2–3 minutes. Transfer to a plate. Set aside.
In a large bowl, lightly beat the eggs with the garlic and cheese. Season with the cayenne, salt, and black pepper.
Gently squeeze the liquid from the chard and stir into the egg mixture. In an 8-inch ovenproof frying pan over medium high heat, warm the remaining 2 Tbsp olive oil. Add the egg mixture, reduce the heat to medium, and cook until the eggs are set around the edges, about 5 minutes. Transfer to the oven and cook until set, 7–9 minutes longer. Let cool briefly.
If desired, invert the frittata onto a large plate. Cut into wedges and serve right away.