Here's an easy, protein-rich meal with limitless variations. Follow this basic recipe and swap in different vegetables, and or cheese, whatever you have on hand. Makes one 10-or 12-inch skillet. Serves 8 to 12.
3tablespoonsPecorino Romano or other aged cheese,optional
Remove the chard stalks from the leaves and cut into 1/4-inch pieces. Coarsely chop the leaves.
Heat the first tablespoon of oil in a skillet. Add the onion and chard stalks and sauté about 5 minutes, until the onion is translucent. Add the garlic and cook another 4 to 5 minutes. Stir in the chard leaves, season with salt, and cook until the leaves are wilted and tender, about 5 more minutes. Remove from the skillet and let cool.
Crack the eggs in to a bowl. Add 1/8 teaspoon salt, 2 teaspoons olive oil and a sprinkling of both black and cayenne pepper. Beat lightly. Stir the chard mixture into the eggs.
Pre-heat a clean 10- or 12-inch skillet over medium low heat. (see note) Also pre-heat the oven broiler. Pour the remaining 2 tablespoons of olive oil into the skillet. After a few seconds, pour in the egg and chard mixture. As the eggs set on the bottom, gently lift the edges to allow the uncooked egg to flow underneath. Continue to cook until mostly set, but a little runny on top.Sprinkle the cheese, if using, over the eggs. Place under the broiler 3 to 4 minutes, until the cheese is golden and the eggs are set.
Serve in wedges, with a crisp green salad.
Alice Water’s recipe calls for a 10-inch non-stick skillet. Robbie and I like a relatively thin frittata, so I make ours in a 12-inch skillet. I cook frittatas in either a cast iron or non-stick skillet, depending on my mood.