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Red Chard and Spicy Salami Frittata

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My German Kitchen ... in the Rockies: Red Chard and Spicy Salami Frittata

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Red Chard and Spicy Salami Frittata

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My German Kitchen ... in the Rockies: Red Chard and Spicy Salami Frittata

11 April 2010

Red Chard and Spicy Salami Frittata



This is the simple version of the omelet, and works as well for breakfast as it does for lunch, a late dinner, even with drinks. I made it for a quick dinner last week and served it with German style roasted potatoes. This is a wonderful way to get the my children eating their greens. They really like this frittata, not a single complain about eating veggies. I love it.

Yield: Makes 6 to 8 appetizer or 4 main-course servings


Ingredients:
* 6 large eggs
* 3 tablespoons freshly grated Pecorino Romano or Parmesan cheese, divided
* 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 Red chard (about 10 ounces), stems and center ribs cut away, leaves coarsely chopped
* 2 ounces thinly sliced Italian spicy salami, cut into 1/2-inch pieces (about 2/3 cup)
* 1 garlic clove, minced

Directions:
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 Red 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 mediumhigh; 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.

Adapted from Bon Appétit | August 2007

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2 Comments:

At April 11, 2010 at 6:12 PM , Blogger Chef Dennis said...

this looks incredible....what wonderful ingredients!!

 
At April 11, 2010 at 7:20 PM , Blogger Kirsten said...

Thank you, Chef Dennis.

 

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