4-5 stalks of Swiss chard, including stems
1 tablespoon vegetable, nut, or sesame oil
1 tablespoon olive oil
2 tablespoons sherry or red wine vinegar
6 large or extra large eggs
1 teaspoon salt
1. Preheat oven to 350o F
2. Remove the stems from the chard and coarsely dice them. In an 8-inch diameter, ovenproof skillet, sauté the stems in vegetable oil until tender.
3. Roll the chard leaves together into a tube; chop them diagonally into shreds about a half-inch wide. Add them to the skillet along with the olive oil; stir until the leaves are coated and begin to wilt.
4. Reduce the heat to medium.
5. Carefully add the vinegar and cover the skillet so that the laves steam. When they are well wilted, but not brown, remove the skillet from the heat.
6. Whisk six eggs in a bowl until slightly foamy; add the salt. Pour the eggs into the skillet over the chard leaves. Stir to distribute the chard. Bake for 20 minutes or until mostly set (an inserted knife should reveal a center that's still moist; the frittata will continue cooking after it's removed from the oven).
Serve warm. Serves 4
Source: Natural Home, March/April 2002
| Vegetarian Recipes | Index of Recipes |
If you have questions or comments, please call Wellness at 556.3334, e-mail us at wellness@iwu.edu, or stop by our office in the Shirk Center.