Blending Ricotta into the eggs gives this frittata a puffy lift, prosciutto and chard lend an emphatic flavor note.
- 2 tablespoons extra-virgin olive oil
- 1 small bunch red-Swiss chard leaves (no stems), shredded (about 1 1/2 cups)
- 1 shallot, minced
- 4 eggs
- 1/4 cup ricotta cheese
- 1 ounce prosciutto, very thinly sliced
- Salt and freshly ground pepper to taste
- 1/2 cup (2 ounces) shredded Gruyere or Emmenthaler cheese
- 2 tablespoons minced fresh flat-leaf parsley or chives
Preheat the broiler. In a 10-inch ovenproof skillet over medium heat, heat 1 tablespoon of the oil and sauté the chard and shallot until soft, about 1 minute. In a medium bowl, beat the eggs just until blended. Mix in the ricotta, prosciutto, salt, and pepper. Mix in the chard mixture.
In the same skillet over medium heat, heat the remaining 1 tablespoon oil and pour in the eggs. Reduce the heat to low and cook, lifting from underneath, until the eggs are set. Sprinkle with the cheese and place under the broiler to brown. Serve warm or at room temperature, garnished with parsley or chives.
Recipe reprinted by permission of Chronicle. All rights reserved.
nutrition information per serving
267 calories; 22g total fat; 238mg cholesterol; 244mg sodium; 3g carbohydrates; 1g fiber; 14g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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