Frittata Di Bietole
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Features of Frittata Di Bietole
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Served as main course. Vegetarian dish. Speciality: Reduced Carbs diet.
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Ingredients for Frittata Di Bietole (Click here for measurement conversion)
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500 gm tender young Swiss Chard, trummed and well-washed
6 large Eggs
Salt
Fresh ground Black Pepper
60 gm Parmesan Cheese, grated
4 Tablespoons Extra-virgin Olive Oil
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Method for making Frittata Di Bietole
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Bring a pot of salted water to boil and cook the Swiss chard over moderate heat for about 10 minutes Drain well and squeeze out excess moisture, chop coarsely. Beat the eggs in a bowl and season with salt and pepper. Stir in cheese and followed by prosciutto and cooked Swiss chard. Heat the oil in a fairly large nonstick skillet with onion over moderate head. Pout in the egg mixture and cook for about 5 mins, until the eggs have set and the underside is browned. Turn the frittata by placing a large plate over it, turn upside down then slide the egg back into the pan, browned side up. Cook for 3-4 mins more. Take the frittata out onto a heated serving dish.
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Comments
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Preparation time: 10 minutes
Cooking time: 25 minutes
Serves: 4
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