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Confetti Frittata
Jan. 31st, 2023 10:52 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
spiraliciousConfetti Frittata
The Adventurous Eaters Club by Misha & Vicki Collins
Ingredients:
1 leaf Swiss or rainbow chard
6 eggs
1 cup milk
Sea salt to taste
2 tablespoons butter
3/4 cup grated mild Cheddar cheese
3/4 cup grated Swiss cheese or Gruyere cheese
Preheat oven to 350° f.
Wash and dry the chard. Hold the stem at the bottom, like a handle, in one hand. Use your other hand to tear the leaf away from the stem in one swoop. Set aside the stem or use it for a duel. Using child scissors, snip off tiny pieces of the leaf to make teeny green confetti. Set aside. (They assume a child is helping you.)
Combine the eggs, milk, and salt in a medium mixing bowl and wisk until well mixed.
Melt the butter in a medium-sized pan (preferably cast iron) over medium heat. Swirl the butter so it coats all sides of the pan. Once the pan is evenly coated, pour the excess melted butter into the whisked eggs and give them a stir. Set aside.
Add the chard confetti to the pan and stir until just wilted. If there's water in the pan after sauteing the greens, press the greens into the pan with a spatula and tip the pan to pour out the excess into the sink.
Pour the egg mixture into the pan. Top one side of the pan with cheddar and the other with Swiss or gruyere. Pop the pan in the oven and bake for 20 minutes. Stick a toothpick in the middle: if it comes out mostly clean, it's ready.
Let the frittata cool for a few minutes, then slice into wedges and serve.
Notes:
While my sister turned her nose up at this, my mother and I enjoyed it, and my mother would like this in regular rotation. I did have to sub the chard for okra and the Swiss cheese for a very similar cheese. Even using a cast iron pan, 2 tablespoons of butter was excessive, but it didn't hurt anything.
I had to "talk to type" this to type it and I think I caught all the typos, but if there are any, that's why.
The Adventurous Eaters Club by Misha & Vicki Collins
Ingredients:
1 leaf Swiss or rainbow chard
6 eggs
1 cup milk
Sea salt to taste
2 tablespoons butter
3/4 cup grated mild Cheddar cheese
3/4 cup grated Swiss cheese or Gruyere cheese
Preheat oven to 350° f.
Wash and dry the chard. Hold the stem at the bottom, like a handle, in one hand. Use your other hand to tear the leaf away from the stem in one swoop. Set aside the stem or use it for a duel. Using child scissors, snip off tiny pieces of the leaf to make teeny green confetti. Set aside. (They assume a child is helping you.)
Combine the eggs, milk, and salt in a medium mixing bowl and wisk until well mixed.
Melt the butter in a medium-sized pan (preferably cast iron) over medium heat. Swirl the butter so it coats all sides of the pan. Once the pan is evenly coated, pour the excess melted butter into the whisked eggs and give them a stir. Set aside.
Add the chard confetti to the pan and stir until just wilted. If there's water in the pan after sauteing the greens, press the greens into the pan with a spatula and tip the pan to pour out the excess into the sink.
Pour the egg mixture into the pan. Top one side of the pan with cheddar and the other with Swiss or gruyere. Pop the pan in the oven and bake for 20 minutes. Stick a toothpick in the middle: if it comes out mostly clean, it's ready.
Let the frittata cool for a few minutes, then slice into wedges and serve.
Notes:
While my sister turned her nose up at this, my mother and I enjoyed it, and my mother would like this in regular rotation. I did have to sub the chard for okra and the Swiss cheese for a very similar cheese. Even using a cast iron pan, 2 tablespoons of butter was excessive, but it didn't hurt anything.
I had to "talk to type" this to type it and I think I caught all the typos, but if there are any, that's why.
