This Swiss chard frittata is a thin crepe like frittata that doesn’t need baking. You can also use beet greens, spinach, or kale etc. Just cook them using the same method as the chard.
- Put the washed chard leaves with the water clinging to the leaves in a pot with a tight fitting lid. Wilt the chard over high heat for 5 minutes. Drain and run the chard under cold water to stop the cooking. Squeeze out the water and coarsely chop. Set aside.
- In a small bowl, lightly beat the eggs, 2 tablespoons of cold water, salt, and pepper. Set aside
- Over medium-high heat, heat 1 tablespoon of oil in a sauté or a seasoned non-stick frying pan. Add the garlic and sauté until it starts to turn golden, about 2 minutes.
- Add the chopped chard, a pinch of salt and sauté for 2 to 3 minutes. Add the chopped parsley. Stir in and cook for a few more seconds. Pour the chard into the egg mixture.
- Wipe the pan clean with a paper towel, then heat the remaining 1 tablespoon of olive oil over medium-high heat. Pour in the egg and chard mixture and spread evenly around the pan. Cover, and cook for 5 minutes.
- Slide the frittata onto a plate using a spatula, then place the pan over the plate and invert the frittata back into the pan. Cook for another 2 to 3 minutes.
- Slice onto a clean plate, cut into wedges and serve.
- 1 bunch of Swiss or ruby chard, leaves only, washed
- 3 large eggs
- Salt and freshly ground black pepper
- 2 tablespoons olive oil, divided
- 2 garlic cloves, thinly sliced (or more to taste)
- 3 tablespoons coarsely chopped Italian parsley