A Frittata is an egg-based dish similar to an omelette or crustless quiche that is enriched with additional ingredients such as meats, cheeses, vegetables or pasta. It may also be flavored with herbs.
The Italian word frittata derives from fritta, the feminine past participle of “to fry” (friggere), and was originally a general term for cooking eggs in a skillet, anywhere on the spectrum from fried eggs through conventional omelettes, to an Italian version of the Spanish tortilla de patatas, made with fried potato. Outside Italy, frittata was seen as equivalent to “omelette” until at least the mid-1950s. In the last fifty years, “frittata” has become a term for a distinct variation that has been described as “Italy’s version of an open-face omelette”. When used in this sense there are four key differences from a conventional omelette:
- There is always at least one optional ingredient in a frittata and such ingredients are combined with the beaten egg mixture while the eggs are still raw rather than being laid over the mostly-cooked egg mixture before it is folded, as in a conventional omelette. Eggs for frittata may be beaten vigorously to incorporate more air than traditional savory omelettes, to allow a deeper filling and a fluffier result.
- The mixture is cooked over a very low heat, more slowly than an omelette, for at least 5 minutes, typically 15, until the underside is set but the top is still runny.
- The partly cooked frittata is not folded to enclose its contents, like an omelette, but it is instead either turned over in full, or grilled briefly under an intensesalamander to set the top layer, or baked for around five minutes.
- Unlike an omelette, which is generally served whole to a single diner, a frittata is usually divided into slices. It may be served hot or cold, accompanied by fresh salads, bread, beans, olives, etc.
This Ham and Swiss Chard frittata recipe is so satisfying and delicious, the fact it’s so good for you is just an added bonus. You can make this recipe using other greens such as arugula or spinach instead of swiss chard – or add in any leftover vegetables you prefer.
Ham and Swiss Chard Frittata
Ingredients:
- 1 tablespoon Olive Oil
- 3 large pieces Ham, chopped
- 1 medium Onion, chopped
- 1 bunch Swiss chard, washed and stems removed, chopped
- 1 clove garlic, finely minced
- 1/4 tsp red pepper flakes
- salt and black pepper to taste
- 8 eggs, beaten
- 1/2 cup grated Parmesan cheese
In a large skillet, heat the olive oil over medium heat. Add the onion and cook until almost translucent. Stir in the ham and cook until heated through.
Reduce the heat to medium-low and add the Swiss chard. Cook for 3-4 minutes or until the greens are wilted. Add the garlic, salt, pepper and pepper flakes and sauté for 1 minute.
Pour in the eggs and cook stirring for about 5 minutes or until the eggs begin to set. Transfer all to a greased baking dish.
Sprinkle the Parmesan over the top and place dish under a preheated broiler, about 8 inches from the heat for 4-5 minutes or until the top is browned and the eggs are set. Let cool for 5 minutes before serving in wedges.
Savor! West Virginia 