Ingredients
6 Eggs
8 cups fresh chard, de-stemmed and shredded
1 cup halved cherry tomatoes
1 tbsp chopped garlic scapes (about 1/2 scape)
1 tbsp spring garlic
1-2 tbsp olive oil
1/4 cup Parmesan Reggiano or vegan substitute
Kosher salt and fresh ground black pepper
Preheat oven to 425 degrees. In a small fry pan over medium heat, sauté garlic scapes in oil until fragrant, about one minute. Add chard in batches and sauté until cooked, about 5 minutes. Remove from pan and set aside (do not rinse pan).
Whisk eggs with a splash of water or milk and a pinch or two of salt and a turn or two of a black pepper grinder. Stir in cherry tomatoes and chard, making sure it is evenly distributed. pour into pan and return pan to stovetop.
Cook egg mixture until the sides begin to solidify, being careful not to brown them. This could be one minute to three minutes, depending on how easily the pan retains heat. Remove from heat, sprinkle with parmesan, and bake in the oven until firm. You should be able to touch the frittata and find no wet or squishy spots.
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