Name: Swiss Chard, Onion, and Cheese Frittata
Yield: Serves 4–6
Cuisine: Italian
Ingredients: 2 Tbsp unsalted butter; 1 Tbsp olive oil; 1 clove garlic, minced; 6 large eggs; ½ tsp freshly ground pepper; ¼ cup (⅓ oz/10 g) chopped fresh flat-leaf parsley; ¾ tsp salt; ¼ cup (1½ oz/45 g) pitted green olives, coarsely chopped; 1 tsp chopped fresh thyme; 1 bunch Swiss chard, about 1½ lb (750 g), tough stems removed; ⅓ cup (1½ oz/45 g) shredded fontina cheese; 2 Tbsp half-and-half; 2 Tbsp finely chopped yellow onion

Preparation info

Serves
4–6

Difficulty
Medium

Appears in

Let's Do Brunch

By Brigit Binns

Published 2013

About

I like to bring a frittata to the table whole, then cut it into wedges as I would a birthday cake. A pie or cake server makes quick, easy work of this task.

Ingredients

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

Method

Bring a large pot of water to a boil over high heat. Add the chard leaves, reduce the heat to medium, and cook until the leaves are tender and the ribs are easily pierced with a fork, 12–15 minutes. Drain in a sieve, rinse under cold running water, and squeeze dry. Chop finely and squeeze dry again.

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