Swiss Chard & Pars­ley Frit­tata

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START TO FIN­ISH: 25 min­utes

5 large eggs

½ tea­spoon ground turmeric Kosher salt

4 tablespoons olive oil

1 onion, finely chopped

2 bunches chard, leaves only, chopped (10 cups)

1 large bunch flat-leaf pars­ley, chopped (2 cups)

3 tablespoons bar­ber­ries or golden raisins

3 tablespoons shelled roasted salted pis­ta­chios, chopped

¼ cup fresh mint, leaves torn if large

1. Pre­heat the oven to 375°. Whisk the eggs, turmeric, and a pinch of salt in a large bowl.

2. Heat 2 tablespoons oil in an 8- to 10-inch cast-iron or oven­proof non­stick skil­let over medium heat. Add the onion and a pinch of salt. Cook, stir­ring oc­ca­sion­ally, un­til translu­cent, about 5 min­utes. Add the chard, 2 cups at a time, fold­ing af­ter each ad­di­tion to wilt. The whole process will take about 5 min­utes. Add the pars­ley and a large pinch of salt and stir well. Scrape all the veg­eta­bles into the bowl with the eggs.

3. Add the re­main­ing 2 tablespoons oil to the skil­let and swirl to coat the bot­tom and sides evenly. Stir the egg mix­ture to dis­trib­ute the greens evenly, then pour into the hot skil­let. Spread in an even layer. When the edges be­gin to bub­ble, trans­fer to the oven.

4. Bake un­til just set, about 10 min­utes.

5. Scat­ter the bar­ber­ries, pis­ta­chios, and mint on top. Cut into wedges to serve hot, warm, or at room tem­per­a­ture.

Serves 4

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