Fontina, Chard, and Green Olive Frittata

Name: Fontina, Chard, and Green Olive Frittata
Yield: Serves 6–8
Cuisine: Italy
Ingredients: 1 tsp chopped fresh thyme; ¾ tsp sea salt; 1 Tbsp extra-virgin olive oil; ½ tsp freshly ground pepper 2 Tbsp unsalted butter; ¼ cup (1½ oz/45 g) pitted green olives, coarsely chopped; ⅓ cup (1½ oz/45 g) shredded Fontina cheese; ¼ cup (⅓ oz/10 g) chopped fresh flat-leaf parsley; 6 large eggs; 1 clove garlic, minced; 2 Tbsp finely chopped yellow onion; 1 bunch Swiss chard, about 1½ lb (750 g), tough stems removed

Preparation info

Serves
6–8

Difficulty
Easy

Appears in

Cheese Obsession

By Georgeanne Brennan

Published 2013

About

Fontina, a cow’s milk cheese from northeastern Italy, has a delicate earthy flavor and semifirm texture. It also melts beautifully, making it a great choice for egg dishes and grilled cheese sandwiches. In this vegetarian frittata, the cheese blends well with the salty olives and tender greens.

Ingredients

1 bunch Swiss chard, about 1½ lb (750 g), tough stems removed

Europe
Italy
Main course
Vegetarian
Mediterranean
Gluten-free

Method

Bring a large pot of water to a boil over high heat. Add the whole chard leaves and reduce the heat to medium. Cook until the greens are tender and the ribs are easily pierced with a fork, 12–15 minutes. Rinse under running cold water, squeeze dry, and chop finely. Squeeze dry again.

In a large bowl, beat together the eggs, half-and-half, cheese, olives, salt, and pepper just until ble