Bring a little salted water to a boil
and cook the Swiss chard over a moderate heat for about 10 minutes.
Drain well, squeeze out excess
moisture, and chop coarsely.
Break the eggs into a bowl.
Beat briefly with a fork and season
with salt and pepper.
Stir in the cheese, followed by the
prosciutto and cooked Swiss chard.
Heat the oil in a fairly large
nonstick skillet over a moderate heat and when it is hot, pour in
the egg mixture and cook for about 5 minutes, until the eggs have
set and the underside is lightly browned.
To turn the frittata, place a large
plate over it, turn both upside down and then slide the egg mixture
back into the pan, browned side up.
Cook for 3-4 minutes more.
Turn the cooked frittata out onto a
heated serving dish.
Serve at once with green or red
chicory or Belgian endive or radicchio.
: 05 minutes
: 20 minutes
Recipe grading : fairly easy
Suggested wine : a young red rosť
Replace the Swiss chard with the same amount of spinach to make an
equally delicious frittata.