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
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
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
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.
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.
I 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.