2 tb
Salad oil
1 Small onion, finely chopped
1 Clove garlic, minced/pressed
2 ea Large Swiss chard, or to taste *
1 Med-sized zucchini chopped |
6
Eggs
1/8 ts Pepper
1/4 ts Dry basil
1/4 ts Oregano leaves
1 c Grated Parmesan cheese or to taste |
A frittata is a flat omelet with a
medley of vegetables and herbs mixed into it. This recipe calls for zucchini and chard,
but you can substitute any summer squash for zucchini, and spinach for the chard.
Preheat oven to 350 degrees. Coarsely chop Swiss card leaves and stems.
Heat oil in a wide frying pan over medium heat. Add onion, garlic, chard, and zucchini;
cook, stirring occasionally, until vegetables are soft (about 5 minutes). Remove from heat
and let cool slightly. Beat eggs lightly with pepper, basil, and oregano.
Stir in cheese and vegetables. Pour into a greased 9-inch pie pan. Bake for 25 to 30
minutes or until puffed and brown. Serve hot or at room temperature.
"A delicious brunch/lunch idea.
This recipe was similar to a crustless quiche. My family really enjoyed it. We liked it
with 2 large bunches of Swiss chard, but that might be too much for some people-- let your
own tastes and instincts guide you."
Julie Cassone, Tester
Fall 2000
Vegetarian Page
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