Swiss chard frittata

Swiss chard frittata finished dish

Swiss chard frittata finished dish

Frittata di bietole. This is one of the myriad of  recipes for frittate or Italian style omelettes. If you can’t find swiss chard, fresh spinach would be a good substitute.

Swiss chard frittata ingredients

Swiss chard frittata ingredients

  • 6 eggs
  • 1 kg of swiss chard, only the green leaves, use the stalks for something else.
  • 1 clove  of garlic
  • 1 small onion
  • A handful of fresh marjoram leaves or about a teaspoon of dried (optional)
  • 100g of grated parmesan
  • Salt and pepper
Swiss chard frittata prepared

Swiss chard frittata prepared

Fry the whole clove of garlic and the finely chopped onion gently in a little olive oil. After a few minutes, when the clove is lightly brown, remove it and discard. Add the chard and marjoram if used. Season with salt and pepper. Cook gently for a few minutes until the chard is completely wilted. You don’t have to add any water, the water left clinging to the leaves after washing should be enough.

Swiss chard frittata wilting chard

Swiss chard frittata wilting chard

Allow to cool and squeeze out as much water as possible. Mix together the lightly beaten eggs, the chard and the cheese.

Swiss chard frittata ready to cook

Swiss chard frittata ready to cook

Heat a large frying pan to a medium. Add a couple of table spoons of oil an add the egg mixture. Fry until the top has started to set.

Swiss chard frittata ready to turn

Swiss chard frittata ready to turn

Flip the frittata by placing a large plate on top. Turn out onto the plate and then slide back into the pan. Finish off for a couple of minutes. Can be eaten hot or cold.

Swiss chard frittata finished dish

Swiss chard frittata finished dish

Spinach frittata

Fritatta di spinaci. The original recipe called for 2kg of spinach. As this is about 2 medium sized shopping bags full, I decided to cheat a bit and use 1kg. To be honest, I didn’t fancy cleaning it all. The results were excellent however. Serves 4-6.

spinach frittata ingredients

  • 1 kilogram fresh spinach
  • 6 medium eggs — beaten
  • 1 handful parmesan cheese — grated
  •    olive oil
  •    salt and pepper
  1. Wash the spinach and remove the stalks. Steam until wilted, squeeze out any excess liquid, and chop finely.
  2. In a large bowl , mix together the eggs, spinach and parmesan. Season with salt and pepper.
  3. Heat plenty of oil in a frying pan until it is almost smoking. Pour in the egg mixture and shake the pan to even out the frittata. Cook until the top has started to set.
  4. Turn the frittata by covering the pan with a large plate, turn it upside down so it falls onto the plate and slide it back into the pan with the uncooked side down.
  5. Continue frying until the frittata is cooked through. Unlike an omelette, it should be quite firm and well set. You shouldn’t cook it for too long however as it will become dry.
  6. Serve hot or cold.

spinach frittata finished dish

Nonna Stella’s courgette and mint frittata

Bari crestI stumbled across  this recipe on youtube. Nonna (granny) Stella has decided to provide us with a video course on ‘la cucina barese’ – the cuisine of Bari. Each episode shows Nonna explaining a recipe to her grandson. It’s really a pleasure to watch this wonderful old lady in action.  Like all the best cooks, Nonna doesn’t give precise measurements. She does it by look and feel. At one point he comments  ‘you’re using a lot of oil’ and Nonna replies ‘ that was 3 tablespoons’. All I can say is that they must have big tablespoons in her house 🙂
This is my attempt at the recipe.

Courgette frittata ingredents

Courgette frittata ingredents

Serves 4

  • 6 eggs
  • 1 handful fresh mint leaves
  • 4 courgettes, diced
  • 1 medium  onion
  • 4 tbsp  parmesan cheese or grana— grated
  • 3 tbsp  olive oil (!?!!)
  1. Fry the courgette, onion and mint in a non stick frying pan until the courgette has changed colour.
  2. Be careful not to overcook it. (You don’t want mushy courgettes). Season with a little salt.
  3. Crack the eggs into a bowl and add the cheese. Mix well.
  4. When the courgettes are ready, add the eggs to the pan.
  5. Stir for the first minute or so and then wait for the eggs to start to set, shaking the pan from time to time to keep the frittata loose.
  6. When the eggs have set, turn the frittata with the aid of a plate, and return it to the pan.
  7. After another couple of minutes cooking, the frittata is ready
Courgette and mint frittata finished dish

Courgette and mint frittata finished dish

Trout frittata

 I bought a couple of trout yesterday so this is today’s way of eating it  🙂  It turned out very well considering I used a very cheap frying pan. Be careful not to overcook it.

trout frittata ingredients

trout frittata ingredients

  •   250    grams  trout fillet (about 4)
  •   1         slice  onion
  •   1         tablespoon  olive oil
  •   1         tablespoon  parsley — chopped
  •   4         medium  eggs
  •   2         tablespoons  milk
  •   20       grams  butter
  1. Fry the trout fillets gently in a pan along with the slice of onion for about 6-7 minutes.
  2. Discard the onion and separate the fillets into flakes. Be careful to avoid as many bones as possible.
  3. Mix together the eggs, a pinch of salt, the chopped parsley, the milk and the trout.
  4. Heat a frying pan to a medium heat and then add the mixture
  5. Cook over a low heat until you can see the eggs are almost set
  6. Turn the frittata (with the aid of a plate) and cook for another couple of minutes

If you are wondering why the frittata in the picture looks a bit thin, it was a 2 egg version.

trout frittata finished dish

trout frittata finished dish