Frittata with Chard & Roasted Red Peppers
Serve this delightful frittata for brunch, lunch or dinner. Mellow leeks and roasted red peppers combine with Swiss chard for an elegant light entrée. Swiss chard comes in many varieties; be on the lookout for the red-tinged ruby chard or the multicolored rainbow chard to brighten up your frittata.
1 bunch Swiss chard
1 medium leek, cleaned and chopped
2 tablespoons unsalted butter
1 tablespoon olive oil
1 teaspoon minced fresh thyme
1 teaspoon minced fresh marjoram
1 teaspoon salt
2 medium red bell peppers, roasted* seeded and chopped
6 large eggs
1/2 cup milk
1 1/4 cups fresh bread crumbs
1 1/4 cups shredded fontina cheese
1/2 cup freshly grated Parmesan cheese
1/4 teaspoon ground black pepper
- Preheat oven to 350°F (175°C). Grease a 9-inch square baking pan.
- Wash chard and remove tough ribs; pat dry. Roughly chop and set aside.
- In a large skillet, sauté leeks in butter and oil over medium heat until soft. Add chard, thyme, marjoram and salt and sauté approximately 5 minutes until chard is wilted. Remove from heat, stir in roasted peppers and cool.
- In a large bowl, beat eggs with milk; add bread crumbs, fontina cheese, Parmesan cheese and pepper. Stir in chard mixture. Pour in prepared baking pan and bake for 40 minutes until center is set. Serve warm or at room temperature.
Makes 6 servings.
*Roast peppers by placing them under the broiler, holding them over a gas flame or roasting them on the stovetop in a cast-iron skillet until charred:
- In the broiler: Preheat broiler; place peppers on broiler rack and broil, turning frequently, until bubbly and blackened on all sides, 15 to 20 minutes. Transfer peppers into a paper bag; close bag and set aside until cool, about 15 minutes.
- Over a gas flame: (If only one or two peppers are being roasted, this method may be preferable) Holding the pepper in tongs over a medium-low to medium flame, turn pepper as it bubbles and blackens, about 15 minutes. Transfer pepper into a paper bag; close bag and set aside until cool, about 15 minutes more.
- In a cast-iron skillet: Heat large cast-iron skillet over medium-high heat, using no oil; when hot, place peppers in skillet and roast, turning frequently, until bubbly and blackened on all sides, 15 to 20 minutes. Transfer peppers into a paper bag; close bag and set aside until cool, about 15 minutes.
After cooling, peel peppers by gently pulling off skin.