Saturday, December 31, 2011

chard + salami frittata

frittatas are one of those meals that are great to have in your back pocket. you can throw in whatever bits and pieces you have left in your fridge, and most people always have eggs on hand. once you know the method for making the frittata, you can make it a million different ways.

the mister whipped this one up the other night and we had it with a slice of whole wheat toast and a mandarin for dinner, it's also great with a salad on the side. you can have a frittata for any meal, and its good hot or room temp. the recipe below makes 8 servings.

frittata combos i have made-
bacon + gruyere + caramelized onion + thyme
zucchini + cheddar + scallions
salami + chard + parm
broccoli + onion + sharp cheddar
italian sausage + spinach
ham + gruyere + onion
potatoes + sharp cheddar + monterey jack + thyme

8 large eggs (the original recipe said 6 eggs)
3 tablespoons freshly grated pecorino romano or parmesan cheese, divided (paleo friendly-just leave out the cheese)
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

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 sauté 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. sauté until any liquid in skillet evaporates. increase heat to medium high; 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


  1. I made my first frittata two nights ago and it was AMAAAAAAAAAAZING. I'm definitely going to try this combo!

  2. what took ya so long?!:) this one was so good and it fed us for 3 meals. so delicious and a great way to stretch a buck.

  3. Looks delicious!!