|
500 g
6
60 g
60 g
4
tablespoons |
trimmed
tender young Swiss chard, well washed
large
fresh eggs
freshly
grated parmesan cheese
finely
chopped
extra
virgin olive oil
salt
freshly
ground black pepper |
Method :
-
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.
Serves 4
Preparation
: 05 minutes
Cooking
: 20 minutes
Recipe grading : fairly easy
Suggested wine : a young red rosé
(Bolgheri)
Replace the Swiss chard with the same amount of spinach to make an
equally delicious frittata.
#Ads - Get the above cooking ingredients here at discounted price
|
