Swiss Chard And Salmon Frittata Recipes

SWISS CHARD AND SALMON FRITTATA

Steps:

• Whisk together eggs and water in a small bowl. Set aside. Heat olive oil in an 8-inch (20-cm) non-stick skillet over medium-high heat. Cook onions and garlic for 1 to 2 minutes. Add Swiss chard and basil and cook for 3 to 4 minutes, or until the leaves wilt. Remove mixture from skillet and reserve. Using a paper towel, wipe skillet clean and then reheat over medium heat. Spread Swiss chard mixture and salmon over the bottom of the skillet. Pour egg mixture overtop. Cook for about 5 minutes, or until the bottom is golden and the eggs have set. Sprinkle grated Parmesan cheese on top. Gently turn frittata over with a spatula and cook for 1 to 2 minutes, until golden and fully cooked. Remove from skillet and cut into four wedges. VARIATION: The Swiss chard can be easily replaced by fresh spinach, rapini or kale leaves. ACCOMPANIMENT: Serve with salsa and a green salad.

CHARD AND SALAMI FRITTATA

Steps:

• Preheat broiler. Whisk all the eggs, 1 1/2 tablespoons cheese, 1/4 teaspoon salt, and 1/4 teaspoon pepper in large bowl.
• Heat olive oil in medium nonstick broilerproof skillet over medium heat. Add onion and sauté until tender but not brown, about 6 minutes. Add Swiss chard in 3 batches; toss until each begins to wilt before adding next. Sprinkle with salt and pepper. Sauté until any liquid in skillet evaporates. Increase heat to mediumhigh; add salami and garlic to skillet and stir 1 minute. Add eggs to skillet; stir to distribute evenly. Reduce heat to medium-low, cover, and cook until eggs are almost set but still moist in center, about 4 minutes. Sprinkle remaining 1 1/2 tablespoons cheese over top.
• Transfer frittata to broiler and cook just until set in center and beginning to brown, about 1 minute. Using flexible spatula, loosen frittata around edges. Slide frittata out onto platter. Serve warm or at room temperature.

SWISS CHARD FRITTATA

Steps:

• Tomatoes: Preheat oven to 325 degrees. In a 9-inch pie plate, place tomatoes and garlic cloves. In a small bowl, whisk together olive oil, balsamic vinegar, thyme, light-brown sugar, and salt. Drizzle over tomatoes and garlic and bake in the oven until tomatoes are wilted and caramelized, 40 to 45 minutes. Set aside.
• Frittata: Increase oven temperature to 425 degrees, with the rack in the upper third of the oven. Lightly beat eggs in a large bowl with a whisk. Season with salt and pepper; set aside.
• In a 12-inch nonstick skillet, heat oil over medium-high heat. Add onions, season with salt and pepper, and cook, stirring, until tender, 12 to 15 minutes. Reduce heat to medium and add the stems of the chard; cook until tender, 3 minutes. Add the chard leaves and stir to combine. Cook until wilted, about 1 minute. Pour egg mixture into skillet. Cook, using a heatproof spatula to gently stir and push eggs from edges to center of pan so runny parts run underneath, until eggs begin to set, about 2 minutes.
• Scatter cooked tomatoes on top of the frittata and evenly distribute feta cheese on top. Transfer frittata to oven and cook until top is set and has puffed slightly, about 15 minutes.
• Gently run a spatula around the edges and underneath the frittata and carefully slide out of the pan onto a cutting board. Slice into wedges and serve hot, warm, or at room temperature.

FRITTATA BITES WITH CHARD, SAUSAGE, AND FETA

Steps:

• Preheat oven to 325°F. Spray 8 x 8 x 2-inch glass baking dish with nonstick spray. Bring large pot of salted water to boil. Add Swiss chard and cook just until wilted, about 2 minutes. Drain. Finely chop chard, then place in kitchen towel and squeeze dry. Set chard aside.
• Heat oil in large nonstick skillet over medium-high heat. Add onion to skillet and sauté until soft, 4 to 5 minutes. Add sausage and sauté until brown and cooked through, breaking up with fork, 5 to 7 minutes. Remove from heat and cool.
• Whisk eggs, cream, salt, and pepper in large bowl to blend. Add chard and cooled sausage mixture, then feta; stir to blend. Transfer mixture to prepared baking dish.
• Bake frittata until set in center, 45 to 55 minutes. Transfer baking dish to rack and cool frittata 15 to 20 minutes. Place platter atop dish with frittata. Using oven mitts, hold baking dish and platter firmly together and invert frittata onto platter; place another platter atop frittata and invert again so that frittata is right side up. Cut frittata into 20 pieces. DO AHEAD: Can be made 1 day ahead. Place frittata pieces on rimmed baking sheet. Cover and chill. Rewarm in 325°F oven until heated through, about 10 minutes.
• Transfer frittata pieces to platter. Garnish each piece with parsley; serve warm or at room temperature.

SWISS CHARD AND SALMON FRITTATA

Steps:

• Whisk together eggs and water in a small bowl, and set aside.
• Heat olive oil in an 8 inch non-stick skillet over medium high heat.
• Cook onions and garlic for 1 to 2 minutes. Add Swiss chard and basil and cook for 3 to 4 minutes or until the leaves are wilted. Remove mixture from skillet and reserve.
• Using a paper towel, wipe skillet clean and then reheat over medium heat.
• Spread swiss chard mixture and salmon over the bottom of the skillet.
• Por egg mixture overtop, and cook for about 5 minutes, or until the bottom is golden and the eggs have set.
• Sprinkle with Parmesan cheese on top.
• Gently turn frittata over with a spatula and cook for 1 to 2 minutes, until golden and fuly cooked.
• Remove from skillet and cut intop four wedges.
• The Swiss chard can be easily replaced by fresh spinach, rapini, or kale leaves.

SWISS CHARD FRITTATA

Steps:

• Preheat oven to 375 degrees. Whisk together egg, whites, ricotta, 1/4 teaspoon salt, and the pepper in a medium bowl.
• Heat oil in a 10-inch ovenproof skillet over medium-high heat. Add Swiss chard stalks and onion, and cook until onion is tender and translucent, about 4 minutes. Add Swiss chard leaves, and cook, stirring, until tender, about 1 1/2 minutes. Sprinkle with remaining 1/4 teaspoon salt. Add egg mixture, and stir once or twice to distribute vegetables evenly. Place skillet in oven, and bake until eggs have set, about 13 minutes. Serve immediately.

QUINOA WITH SALMON AND SWISS CHARD

Steps:

• Heat 2 tablespoons olive oil in a saucepan over medium heat. Cook and stir onion and 2 cloves garlic until fragrant, about 2 minutes.
• Stir quinoa into onion mixture until lightly toasted, about 5 minutes.
• Pour vegetable broth into quinoa mixture. Bring to a boil, then cover and reduce heat to low. Simmer until quinoa is tender, about 20 minutes.
• Meanwhile, heat salmon, white wine, and water in a saucepan over medium heat. Simmer until salmon is cooked through and easily flaked with a fork, 10 to 12 minutes; drain.
• Transfer salmon to a plate and flake fish meat; discard skin and set salmon aside.
• Heat 1 tablespoon olive oil in a skillet over medium heat. Cook and stir 2 cloves garlic until fragrant, about 1 minute.
• Stir Swiss chard and lemon juice into garlic until Swiss chard begins to soften, about 2 minutes; remove from heat.
• Gently fold flaked salmon and chard into the cooked quinoa. Season with salt and black pepper.

CHARD FRITTATA

Steps:

• Wash the chard thoroughly; put in a large kettle and steam over medium heat in the water that clings to the leaves. Cover pot while steaming. When chard is tender, after about 10 minutes, drain, reserving liquid for another use, like making a broth, and coarsely chop the tender leaves.
• Preheat oven to 350 degrees.
• Put the butter and oil in a saute pan, a straight-sided quiche pan or a shallow baking dish that can go in the oven. When the butter has melted and the foam begins to subside, add the minced shallots and saute briefly until they are translucent but not brown. Add chopped chard and mix well. Remove from heat.
• In a bowl combine eggs, cream, salt and pepper and beat thoroughly. Pour this batter over the chard, lifting edges of the chard with a fork to let batter run underneath. Dot the top with cheese cubes and put in middle of oven. Bake 20 to 25 minutes.
• Remove and let cool slightly. To serve, cut into squares or wedges.