Ligurian-style rainbow chard frittata
This Ligurian-style frittata includes sweet raisins and crunchy pine kernels, which complement the chard. I love the colours of rainbow chard but, if you can’t find it, use the white-stemmed variety or spinach instead. Served with rustic bread and a salad, this makes an easy meal. You can also enjoy the frittata cold in a panino (sandwich) for a packed lunch or picnic.
This recipe is an extract from Gennaro’s Verdure: Big and bold recipes to pack your plate with veg by Gennaro Contaldo (Pavilion Books). Image credit David Loftus.
Next, why not try more chard recipes from the House & Garden recipe archive?
Ingredients
Serves 4
Method
Step 1
Discard the hard ends of the chard stem and finely slice the rest of the stalks and the leaves.
Step 2
Heat the olive oil in a medium-large frying pan over a medium heat and sweat the garlic, anchovy fillets and thyme leaves for a minute or so until the anchovy fillets have dissolved. Discard the garlic.
Step 3
Add the chard and stir-fry over a medium-high heat for a minute or so to allow the chard to flavour. Add the softened raisins and pine kernels, then lower the heat, cover with a lid and cook for about 5 minutes until the chard is tender.
Step 4
Remove the lid, turn up the heat and cook off any excess liquid.
Step 5
Meanwhile, lightly beat the eggs in a bowl with a little salt and pepper and the grated Parmesan. Pour the egg mixture over the chard and cook in the pan like an omelette. You can either flip the frittata over or you could place it under a hot grill until it cooks and turns golden brown.
Step 6
Remove from the heat and garnish with some red onion before slicing and serving.
