This is good with either of these greens, but try it in late summer or early fall when gardens are overflowing with Swiss chard.

　　

Ingredients

4 to 6 servings

　　10 to 12 ounces fresh spinach or Swiss chard, well washed and stemmed

　　3 eggs, beaten

　　1/4 cup grated fresh Parmesan cheese

　　Salt and freshly ground pepper to taste

　　Light olive oil

　　

Step 1

Steam the spinach or chard in a large covered pot with only the water clinging to the leaves, until just wilted down. This will take about a minute for the spinach and 3 to 4 minutes for the chard; drain. When cool enough to handle, chop the leaves.

　　

Step 2

Combine the eggs, spinach or chard, and Parmesan in a mixing bowl and stir together. Add a little salt and pepper and stir again.

　　

Step 3

Heat just enough oil to coat the bottom of a 9-inch nonstick skillet. When hot, pour in the egg mixture. Cover and cook over medium heat until the bottom is golden brown and the top is fairly set, about 5 minutes.

　　

Step 4

Slide the frittata out onto a plate. Invert the skillet over the plate and quickly flip over so that the frittata goes back into the skillet, uncooked side down. Remove the plate, return the skillet to the heat, and cook the second side, uncovered, until golden brown.

　　

Step 5

Slide the frittata back onto the plate, let cool for a few minutes, cut into wedges, and serve.

　　

Menu

Step 6

Spinach or Swiss Chard Frittata Parmesan (this page)

　　

Step 7

Pasta with Triple Red Sauce (page 74)

　　

Step 8

Bountiful tossed salad

　　

nutrition information

Step 9

Calories: 88

　　

Step 10

Total Fat: 4g

　　

Step 11

Protein: 8g

　　

Step 12

Carbohydrate: 2g

　　

Step 13

Cholesterol: 167mg

　　

Step 14

Sodium: 165mg

　　The Vegetarian 5-Ingredient Gourmet